Egyptian Roz Bel Laban (Rice Pudding)

About This Recipe

There's no genuine Egyptian tradition of spinach in a dessert, so this recipe is honestly reinterpreted as roz bel laban, the classic Egyptian rice pudding found in nearly every home and street dessert shop. Short-grain rice is simmered slowly in whole milk until it breaks down and thickens the whole pot into something closer to custard than a bowl of rice with milk poured over it. The technique depends entirely on patience: the rice needs a long, low simmer, stirred often, so the starch releases gradually and the milk never scorches on the bottom of the pot. Sugar and a touch of vanilla or mastic (if you have it) go in only once the rice is already tender, so they don't interfere with the starch's thickening. Served chilled or warm with a dusting of cinnamon and chopped toasted nuts or pistachios, this is one of the most comforting and widely eaten desserts in Egypt, equally at home after a family dinner or sold by the cup from street vendors.

Ingredients

Serves 5

• 0.5 cupshort-grain rice(rinsed)
• 1 cupwater
• 4 cupswhole milk
• 0.5 cupsugar
• 2 tbspcornstarch(mixed with 3 tbsp cold milk)
• 1 tspvanilla extract
• 0.5 tspground cinnamon(plus more for dusting)
• 0.25 cuppistachios(chopped, for garnish)

Instructions

1. 1

   Cook the rice

   Combine rinsed rice and water in a heavy-bottomed pot. Bring to a boil, then cover and simmer on low for 10 minutes until the water is absorbed.

2. 2

   Add the milk

   Pour in the milk and bring to a gentle simmer over medium-low heat, stirring often so the bottom doesn't scorch.

   Keep the heat low — milk that simmers too hard will scorch on the bottom before the rice has time to soften properly.

3. 3

   Simmer until thick

   Cook, stirring every few minutes, for 25-30 minutes until the rice is fully soft and the mixture has thickened noticeably.

4. 4

   Add sugar and cornstarch

   Stir in the sugar and the cornstarch slurry. Cook 3-4 more minutes, stirring constantly, until the pudding coats the back of a spoon.

5. 5

   Finish and chill

   Remove from heat, stir in vanilla and cinnamon. Pour into individual bowls and chill at least 2 hours, or serve warm.

6. 6

   Garnish and serve

   Dust with extra cinnamon and scatter chopped pistachios over each bowl just before serving.

Variations

• •

  Add rosewater: a few drops stirred in at the end gives a more traditional floral note.

• •

  Mastic version: crush a small piece of mastic gum with sugar and add for the distinctive chewy-fragrant Egyptian street-style flavor.

• •

  Dairy-free: substitute full-fat coconut milk for whole milk, though the flavor will shift noticeably.

Storage

Refrigerate in a covered container up to 4 days; it thickens further as it chills, so thin with a splash of milk when serving if needed. Not suitable for freezing, as the texture separates.

Frequently Asked Questions