Dessert

Roz Bel Laban (Egyptian Rice Pudding)

Name: Roz Bel Laban (Egyptian Rice Pudding)
Prep time: 10 min
Cook time: 45 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: egyptian, middle_eastern
Ingredients: 0.5 cup short grain rice rinsed; 1 cup water; 4 cup milk whole; 0.75 cup granulated sugar; 2 tbsp cornstarch; 0.25 cup cold milk; 1 tsp vanilla extract; 0.5 tsp rose water (optional); 1 pinch ground cinnamon (optional); 1 tbsp pistachio finely chopped (optional)

Indulge in the creamy, aromatic delight of Roz Bel Laban, a classic Egyptian rice pudding. This comforting dessert features tender short-grain rice simmered in milk and sugar, subtly perfumed with vanilla and delicate rose or orange blossom water. Served chilled and garnished with cinnamon and pistachios, it's a sweet, satisfying treat that transports you straight to the heart of Middle Eastern cuisine.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 4
Difficulty: Easy
Per serving: 365 kcal

Vegetarian

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupshort grain rice, rinsed
1 cupwater
4 cupmilk, whole
0.75 cupgranulated sugar
2 tbspcornstarch
1 tspvanilla extract
0.5 tsprose water(optional)

cornstarch slurry

0.25 cupcold milk

garnish

1 pinchground cinnamon(optional)
1 tbsppistachio, finely chopped(optional)

Equipment

medium saucepan · whisk · 4× serving bowls · measuring cups · measuring spoons · small bowl · plastic wrap

The method

Step by step

1
Rinse the short-grain rice thoroughly under cold running water until the water runs clear, then combine it with 1 cup of water in a medium saucepan.
Cook’s note: Rinsing the rice removes excess starch, which helps prevent the pudding from becoming overly sticky and ensures a creamier texture.
2
Bring the rice and water mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the rice has absorbed most of the water and is tender.
About 20 min
Cook’s note: Keep the lid on during simmering to trap steam, which helps the rice cook evenly and absorb the liquid efficiently.
3
Stir in the 4 cups of milk and granulated sugar into the cooked rice, ensuring all ingredients are well combined.
4
Increase the heat to medium and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
About 5 min
Cook’s note: Use a wooden spoon or heat-resistant spatula to scrape the bottom of the pan frequently, especially as the mixture heats up.
5
Reduce the heat to low and continue to simmer the pudding for 15 minutes, stirring frequently, until it begins to thicken slightly and coats the back of a spoon.
About 15 min
Cook’s note: The pudding will thicken further as it cools, so aim for a slightly thinner consistency than your desired final product at this stage.
6
While the pudding simmers, whisk together the cornstarch and 0.25 cup of cold milk in a small bowl until a smooth, lump-free slurry forms.
About 1 min
Cook’s note: Using cold milk for the slurry prevents the cornstarch from clumping, ensuring a smooth thickening agent.
7
Gradually whisk the cornstarch slurry into the simmering rice pudding, incorporating it slowly to avoid shocking the mixture.
About 1 min
8
Continue to cook and stir the pudding for another 2-3 minutes, allowing it to thicken to your desired consistency. It should be rich and creamy.
About 3 min
Cook’s note: The pudding should have a custard-like consistency when hot, as it will firm up considerably once chilled.
9
Remove the saucepan from the heat and stir in the vanilla extract and rose water (or orange blossom water, if preferred) until fully incorporated.
About 1 min
Cook’s note: Adding the extracts after removing from heat preserves their delicate aromas and prevents them from evaporating.
10
Pour the warm rice pudding into individual serving bowls or a large communal serving dish.
About 1 min
11
Allow the pudding to cool completely to room temperature on the counter, then cover each bowl or the dish tightly with plastic wrap.
Cook’s note: Placing plastic wrap directly on the surface of the pudding prevents a skin from forming as it cools.
12
Refrigerate the covered rice pudding for at least 2 hours, or preferably overnight, until it is thoroughly chilled and set.
About 2 hr
13
Before serving, garnish each portion generously with a sprinkle of ground cinnamon and a spoonful of chopped pistachios, if desired.
Cook’s note: Toasting the pistachios lightly before chopping can enhance their nutty flavor and aroma.

Per serving

Nutrition

68%Score

Calories: 364.9kcal
Protein: 10.5g
Carbs: 73.6g
Fat: 3.5g
Fibre: 0.6g
Sugar: 50g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This delightful rice pudding is perfect on its own, but for an extra touch of elegance, consider serving it with a side of fresh berries or a drizzle of honey. While rose water offers a classic floral note, orange blossom water is a fantastic alternative for a slightly different aromatic profile. For a richer pudding, you can substitute some of the milk with heavy cream.

Storage

Store leftover Roz Bel Laban in an airtight container or covered tightly with plastic wrap in the refrigerator.

Reheating

Roz Bel Laban is traditionally served chilled and does not require reheating. If preferred slightly less cold, let it sit at room temperature for 10-15 minutes before serving.