🍚 Roz Bel Laban (Egyptian Rice Pudding)
Roz bel laban is Egypt's beloved rice pudding: short-grain rice simmered slowly in milk with sugar and vanilla until thick and creamy. It is poured into small bowls, chilled and dusted with cinnamon. Soft, mild and sweet, it is sold in dessert shops and made at home all year round.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g short-grain rice
- 1 l milk
- 70 g sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon, to serve
Method
- Rinse the rice and cook it in 250 ml water for 10 minutes until the water is absorbed.
- Add the milk and simmer over low heat 30–35 minutes, stirring often, until thick and creamy.
- Stir in the sugar and vanilla and cook 2 more minutes.
- Pour into bowls, cool, then chill at least 2 hours; dust with cinnamon before serving.
How to make it lighter
- Reduce the sugar to 40 g — the milk and vanilla still give sweetness.
- Make it with semi-skimmed milk for a lighter pudding.
- Serve in small 150 g cups instead of large bowls.
History
Rice cooked in milk is an old dessert across the Middle East, and in Egypt roz bel laban is one of the most familiar everyday sweets, served in homes and in traditional dessert shops, and popular during Ramadan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →