Creamy, smooth, and delicately sweetened, Roz Bel Laban is a traditional Egyptian rice pudding made with short-grain rice simmered in milk and infused with vanilla. Chilled and topped with cinnamon and raisins, this comforting dessert is a nostalgic favorite across the Middle East and North Africa. Whether served at family dinners or during festive occasions, its simple yet rich flavor makes it a timeless classic.

Why You’ll Love This Recipe

Roz Bel Laban is the kind of dessert that warms the heart and delights the palate. Here’s why you’ll find yourself making it often:

Simple and comforting: Made with just a few basic ingredients, it delivers creamy comfort in every bite.
Mildly sweet: Perfect for those who enjoy a lighter dessert without overwhelming sweetness.
Naturally gluten-free: A great option for gluten-sensitive diets without any need for substitutions.
Customizable: Easily adjusted in sweetness, thickness, or toppings according to personal preference.
Served chilled: Ideal for warmer days or as a cool ending to a hearty meal.
Traditional and nostalgic: A dessert that evokes warm memories and cultural roots.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Short-grain rice
Whole milk
Granulated sugar
Vanilla extract
Cornstarch (optional, for extra thickness)
Cold milk (for dissolving cornstarch)
Pinch of salt
Raisins (for garnish)
Ground cinnamon (for garnish)

Directions

Rinse the rice under cold water until the water runs clear to remove excess starch.
Place the rinsed rice in a saucepan with 1 cup of water. Bring to a boil, then reduce the heat and simmer for 10–15 minutes, or until the rice is tender and most of the water is absorbed.
Stir in the whole milk, granulated sugar, vanilla extract, and a pinch of salt. Mix well.
Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
If using cornstarch for added thickness, dissolve it in 2 tablespoons of cold milk and add it to the pudding. Continue to cook, stirring constantly, until the mixture thickens (about 10 more minutes).
Remove from heat and allow the pudding to cool slightly.
Pour the pudding into individual serving bowls or ramekins.
Chill in the refrigerator for at least 1 hour.
Before serving, garnish with raisins and a sprinkle of ground cinnamon.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Calories per serving: 210 kcal

Variations

Nut topping: Add chopped pistachios, almonds, or walnuts on top for extra crunch.
Floral essence: Replace vanilla with rose water or orange blossom water for a different aroma.
Coconut twist: Use part coconut milk in place of whole milk for a tropical flavor.
Sugar-free: Use a sugar substitute or honey to adjust sweetness to your dietary needs.
Hot serving option: Serve warm instead of chilled for a cozier dessert experience.
Spice blend: Infuse with a small pinch of cardamom or nutmeg for a subtle spice note.

Storage/Reheating

Storage: Store covered in the refrigerator for up to 3 days.
Freezing: Not recommended, as the texture may become grainy upon thawing.
Reheating: If you prefer to serve it warm, reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the texture.

FAQs

What type of rice is best for Roz Bel Laban?

Short-grain rice is preferred for its soft and starchy texture, which contributes to the creaminess of the pudding.

Can I make it without cornstarch?

Yes, cornstarch is optional. The rice and milk will naturally thicken over time, though cornstarch can help speed up the process and make the texture more consistent.

Why rinse the rice before cooking?

Rinsing removes excess surface starch, which helps prevent the pudding from becoming overly sticky or gummy.

Can I use other types of milk?

Whole milk gives the richest flavor, but you can use low-fat, lactose-free, or plant-based milks (like almond or oat) with slight texture and taste variations.

Is this dessert served warm or cold?

Traditionally, Roz Bel Laban is served chilled, but it can also be enjoyed warm depending on preference.

Can I add more sugar for a sweeter version?

Yes, you can increase the sugar slightly according to your taste. Just be sure to stir until it fully dissolves.

Can I add raisins during cooking?

Yes, adding raisins directly to the pudding while it simmers will soften them and infuse the dessert with their sweetness.

How do I avoid scorching the milk?

Stir frequently while simmering and use a heavy-bottomed saucepan to help distribute heat evenly and prevent burning.

Can I make this ahead of time?

Yes, Roz Bel Laban is excellent when made a day ahead and stored chilled until serving.

Is this dessert suitable for children?

Absolutely. Its soft texture, mild sweetness, and creamy consistency make it ideal for both kids and adults.

Conclusion

Roz Bel Laban is a timeless Egyptian dessert that brings comfort, warmth, and a touch of nostalgia to any table. Whether served during a holiday meal or as a simple homemade treat, this creamy rice pudding is beloved for its delicate flavor and versatility. With just a few ingredients and minimal effort, you can recreate a classic dish that’s both satisfying and elegant in its simplicity.

Rice Pudding (Roz Bel Laban)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy and comforting Egyptian rice pudding, Roz Bel Laban is made with tender short-grain rice simmered in sweetened milk and infused with vanilla. Chilled and garnished with cinnamon and raisins, it’s a nostalgic dessert perfect for any occasion.

Author: Mari
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Simmering
Cuisine: Middle Eastern
Diet: Vegetarian

Instructions

Rinse the rice under cold water until the water runs clear.
Place rinsed rice in a saucepan with 1 cup of water. Bring to a boil, then reduce heat and simmer for 10–15 minutes until rice is tender and water is mostly absorbed.
Add whole milk, sugar, vanilla extract, and a pinch of salt to the rice. Stir to combine.
Bring the mixture to a gentle simmer over medium heat, stirring frequently to avoid sticking or scorching.
If using cornstarch, dissolve it in 2 tablespoons of cold milk and stir into the pudding. Cook for another 10 minutes, stirring constantly, until thickened.
Remove from heat and allow to cool slightly.
Pour into individual serving bowls or ramekins.
Chill in the refrigerator for at least 1 hour.
Before serving, garnish with raisins and a sprinkle of ground cinnamon.

Notes

Short-grain rice provides a creamier texture than long-grain varieties.
Cornstarch is optional but helps achieve a thicker consistency.
Stir constantly to prevent milk from burning at the bottom of the pan.
Customize with chopped nuts or orange blossom water for variation.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 18g
Sodium: 70mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0.5g
Protein: 6g
Cholesterol: 20mg