EgyptianEgyptian Rice Pudding (Roz bel Laban)
Short-grain Egyptian rice cooked slowly in milk until very soft, lightly thickened with cornstarch, sweetened, scented with vanilla and served cold in small bowls.
- Prep:
- 5 minutes
- Cook:
- 55 minutes
- Waiting:
- 2 hours and 30 minutes (Cool the bowls for 30 minutes, then chill them for at least 2 hours.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Rice
13 minutesMedium heatRinse the Egyptian rice and put it in a heavy pot with 300 ml of the water. Bring to a boil and cook over medium heat for 10 to 12 minutes until the water is absorbed.
Success cueThe water is absorbed and the rice is half cooked.
- 02
Cooking in milk
35 minutesLow heatAdd the whole milk and bring it to a gentle boil, then cook on low heat for 30 to 35 minutes, stirring often, until the rice is very soft.
Success cueA grain of rice crushes easily between your fingers.
Watch outMilk catches on the bottom quickly; stir often and keep the heat low.
- 03
Thickening
5 minutesLow heatMix the cornstarch with the remaining 50 ml of cold water, stir it into the pot with the sugar and cook for 5 minutes, stirring, until it thickens.
Success cueIt coats a spoon like thin custard.
- 04
Vanilla
1 minuteTake the pot off the heat and stir in the vanilla.
Success cueThe pudding smells of vanilla.
- 05
Chilling
5 minutesPour the pudding into small bowls, let them cool, then chill them in the fridge until set.
Success cueThe pudding is cold and set softly.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Cooking the rice in water first softens the grains, so the milk only has to finish them.
- • A heavy pot spreads the heat and stops the milk catching on the bottom.
- • It thickens more as it cools, so take it off the heat while it is still loose.
Common mistakes
- • Cooking on high heat, so the milk scorches.
- • Adding the sugar too early, which slows the rice from softening.
Serving ideasServe cold, sprinkled with cinnamon, chopped nuts or raisins.
Potential allergens
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I serve it warm?
Yes. Many Egyptians eat it warm in winter; serve it 10 minutes after it comes off the heat.
How can I make it creamier?
Replace 200 ml of the milk with cream, or bake the filled bowls under a hot grill for a few minutes for a golden top.
You May Also Love
