EgyptianEgyptian Sobia
Soft-cooked rice blended with milk, coconut, sugar and vanilla, then strained into a creamy white drink and served very cold. The Egyptian sobia sold in Ramadan from big glass jars.
Makes: About 1 liter, 4 glasses
Jump to ingredients & methodMethod
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.
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
25 minutesLow heatRinse the Egyptian rice and cook it in the water, covered, over low heat for 20 minutes until very soft. Let it cool completely.
Success cueVery soft rice that crushes between your fingers.
- 02
Blending
3 minutesBlend the cooled rice with its water, the coconut, sugar, vanilla and half of the milk for 2 minutes until very smooth.
Success cueSmooth and creamy, with no grains of rice.
- 03
Straining
4 minutesStrain through a fine sieve, pressing well, then stir in the rest of the milk.
Success cueA smooth white drink.
- 04
Serving
1 minuteStir well and serve very cold with ice.
Success cueCreamy, white and very cold.
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 until it is very soft is what makes sobia creamy instead of gritty.
- • Chill it for at least 1 hour before serving; sobia tastes best very cold.
- • Keep it in the fridge and drink it within a day; it is a milk drink.
Common mistakes
- • Blending raw rice, which leaves a gritty drink.
- • Skipping the sieve, so coconut threads float in the glass.
- • Leaving it out of the fridge for hours.
Substitutions
- • Instead of milk: coconut milk or oat milk, for a milk-free sobia
- • Instead of Egyptian rice: 40 g rice flour cooked in the water until thick
- • Instead of desiccated coconut: 200 ml coconut milk in place of the same amount of milk
Serving ideasServe very cold in tall glasses at iftar or suhoor.
Potential allergens
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What is sobia?
A cold Ramadan drink. In Egypt it is usually white, made with milk, rice and coconut; in the Hijaz it is made from barley or bread soaked in water.
Why is my sobia gritty?
The rice was not soft enough or the drink was not strained. Cook the rice until it crushes easily and use a fine sieve.
How long does it keep?
One day in the fridge. After that the milk can turn sour.
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