Roz bel Laban
Roz bel Laban is one of the oldest and simplest desserts of Egyptian cuisine, a recipe that has remained virtually unchanged for generations, relying on just a few basic ingredients available in any kitchen. Its simplicity is considered by many Egyptians to be precisely the dish's strength — unlike elaborate desserts with multiple layers of syrup and nuts, Roz bel Laban remains a pure, unpretentious comfort food. It is one of the few Egyptian desserts consumed equally in humble homes and elegant restaurants, frequently appearing as an everyday dessert rather than a special festive dish. Many families have their own slightly different version — some make it thicker, almost like a firm pudding that's cut with a knife, others prefer a more fluid texture, closer to a sweet soup, drunk rather than spooned.
Round-grain rice cooked in milk
Starchy round-grain rice simmers for a long time directly in milk, gradually releasing starch that naturally thickens the pudding.
Velvety texture, no eggs
Unlike many other puddings, Roz bel Laban contains no eggs, relying solely on the rice's starch for its creamy consistency.
Rose water aroma
A few drops of rose water or orange blossom water go in near the end, giving the pudding a subtle floral aroma typical of Egypt.
Topped with pistachios and cinnamon
Served cold or at room temperature, generously sprinkled with coarsely chopped pistachios and a dusting of ground cinnamon on top.
Ingredients 4 servings
- 150 g round-grain rice
- 1.2 L whole milk
- 150 g sugar
- 1 tbsp rose water
- 1 tsp vanilla extract
- 50 g coarsely chopped pistachios
- Ground cinnamon for sprinkling
- A pinch of salt
- 300 ml water for the initial rice boil
How to make it
- 1The rice is washed well under cold water, until the water runs clear, then boiled in the 300 ml water for ten minutes, until partially softened.
- 2Whole milk is added over the partially cooked rice, directly in the same pot, and the mixture is brought to a gentle boil over medium heat.
- 3The heat is turned to low, and the rice continues cooking in the milk, stirring frequently with a wooden spoon to prevent sticking and burning on the bottom.
- 4The rice simmers this way for forty-five minutes, during which the gradually released starch naturally thickens the milk into a velvety pudding.
- 5Sugar and a pinch of salt are added halfway through the cooking time, stirring well to dissolve completely.
- 6Rose water and vanilla extract are poured in during the final five minutes of cooking, preserving their delicate aroma, which would be lost with prolonged boiling.
- 7The hot pudding is poured into individual bowls or a large dish, left to cool to room temperature before being refrigerated for at least two hours.
- 8Roz bel Laban is served cold, generously sprinkled with coarsely chopped pistachios and a dusting of ground cinnamon on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
