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Egyptian Rice Pudding bowls

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 minutes
Total Time 30 minutes
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
 

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

Video