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Rice Pudding (Roz Bel Laban)

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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.

Ingredients

Scale
  • 1/2 cup short-grain rice
  • 1 cup water
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (optional, for extra thickness)
  • 2 tablespoons cold milk (to mix with cornstarch)
  • Pinch of salt
  • Raisins and ground cinnamon for garnish

Instructions

  1. Rinse the rice under cold water until the water runs clear.
  2. 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.
  3. Add whole milk, sugar, vanilla extract, and a pinch of salt to the rice. Stir to combine.
  4. Bring the mixture to a gentle simmer over medium heat, stirring frequently to avoid sticking or scorching.
  5. 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.
  6. Remove from heat and allow to cool slightly.
  7. Pour into individual serving bowls or ramekins.
  8. Chill in the refrigerator for at least 1 hour.
  9. 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

Find it online: https://yumfoodusa.com/rice-pudding-roz-bel-laban/