Roz Bel Laban: How Egyptians Make Rice Pudding

Roz bel laban is Egyptian rice pudding: short-grain rice simmered in milk with sugar, chilled and topped with nuts or cinnamon. Here is the method.

Roz bel laban, literally rice with milk, is Egypt's rice pudding. Short-grain rice is simmered slowly in milk with sugar until creamy, sometimes thickened with a little starch, then poured into cups and chilled. It is topped with nuts, coconut, cinnamon or a scoop of ice cream.

An old, shared dessert

Rice cooked in milk is one of the oldest desserts in the Mediterranean and Middle East. The Greek rizogalo, the Turkish sütlaç and the Egyptian roz bel laban are close cousins. In Egypt it is sold in sweet shops in small cups and made in nearly every home.

How it is made

Rice is first cooked briefly in water, then milk is added and the pot is stirred over low heat for a long time. Sugar goes in near the end so it does not scorch. Some cooks add a spoonful of rice flour or cornflour for body, and a drop of vanilla, mastic or rose water. The pudding thickens further as it cools.

Baked or chilled

The most common version is chilled. A baked version, roz bel laban fel forn, is finished under a hot grill or in the oven until the top forms a brown skin, which many people think is the best part.

Rice, milk and patience; the stirring is the recipe.

Toppings

Chopped pistachios, almonds, raisins, coconut and cinnamon are classic. Modern shops add ice cream, nuts and chocolate sauce, or fruit.

Ask Délices

We bake by the season, so call us to ask what's on the counter today, or to plan dessert cups for an occasion: +20 3 486 1432. You'll find us at 46 Saad Zaghloul Street, Raml Station, open daily 8 AM – 1 AM.