April 10, 2026

Creamy Egyptian Rice Pudding Recipe (Authentic Roz Bel Laban)

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Creamy, rich, and irresistibly comforting, this Egyptian rice pudding recipe (roz bel laban) is a classic Middle Eastern dessert made with simple pantry ingredients. Slow-cooked to perfection, the rice becomes tender while the milk turns luxuriously thick and velvety. Lightly sweetened and often flavored with vanilla, rose, or orange blossom water, this traditional Egyptian dessert is both easy to make and incredibly satisfying. Whether served warm or chilled, this creamy rice pudding is the perfect make-ahead treat for any occasion and a must-try for lovers of authentic Egyptian cuisine.

How to Make Egyptian Rice Pudding Creamy

Always use short-grain rice (It releases more starch, which naturally thickens the pudding)
When cooking the rice and after adding the milk, keep the heat low (this allows the starch to create that silky texture slowly)
Stir every few minutes ( this prevents sticking and helps release starch)
Adding cornstarch (this instantly gives a thicker, smoother texture)
Use whole milk and heavy Cream ( this is a must for a richer, creamier pudding)
Let it rest (It thickens more as it cools)

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Authentic Roz Bel Laban Recipe Step-by-Step

Egyptian Rice Pudding (Roz Bel Laban)

A creamy, authentic Egyptian rice pudding made with milk, sugar, and rice, slow-cooked for a rich and comforting dessert.

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Cook Time 30

Total Time 30

Servings: 8 people

Course: Dessert

Cuisine: Egyptian, Mediterranean, Middle Eastern

Calories: 220

Ingredients Method Video

Ingredients

2 cups water
1/2 cup short-grain rice
3 1/4 cups whole milk
1/2 cup sugar
3 tbsp cornstarch
1/4 cup whole milk – to dissolve cornstarch
1 tsp vanilla extract
3/4 cup heavy cream

Optional Toppings:

Raisins
Coconut flakes
Crushed pistachios
Ground cinnamon

Method

In a saucepan, add rice and water. Bring to a boil.
Cover and simmer over low heat until almost all the water has been absorbed.
Add milk and sugar. Mix well.
Over medium heat, bring to a boil. Stirring frequently.
Mix cornstarch with 1/4 cup of milk, then stir it into the pudding.
Cook on medium heat until thickened ( while continuously whisking ).
Add vanilla extract and stir well.
As soon as it starts to boil, add heavy cream. Mix.
As soon as it starts to bubble, remove it from the heat and let it cool slightly—it will thicken further as it rests.
Serve warm or chilled with your favorite toppings.

Video

Tips for the Best Creamy Rice Pudding

Use short-grain rice for the creamiest texture
Stir frequently to prevent sticking or burning
Don’t rush—slow cooking = better flavor
Use whole milk and heavy cream for extra richness

How to Store and Reheat Rice Pudding

Egyptian Rice pudding can be eaten cold or warm. You can store the rice pudding in an airtight container in the fridge for up to 5 days.

If you prefer to eat it warm, it is best to enjoy it fresh, but you can reheat it with a splash of milk to restore creaminess.

What to Serve with Egyptian Rice Pudding

Egyptians serve rice pudding cold with Egyptian tea or coffee. Or you can also serve it warm with a scoop of vanilla ice cream.

Egyptian Rice Pudding Recipe FAQs

Why is my rice pudding not creamy?

It may need more cooking time or additional milk. Slow simmering helps release starch for a creamy texture.

Can I make Egyptian rice pudding without cornstarch?

Yes! Traditional versions rely on slow cooking alone for thickness. But you will use less milk.

Is Egyptian rice pudding served hot or cold?

Both! It’s delicious warm or chilled depending on preference.

What type of rice is best?

Short-grain rice works best for a creamy consistency.

If you try this authentic Egyptian Rice Pudding recipe, I’d love to hear how it turned out for you. Leave a comment below and let me know how you made it your own. Don’t forget to save this recipe for later and share it with family and friends who enjoy easy, delicious Mediterranean meals.

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