Roz bel laban
Roz bel laban, from above
VegEgypt

Roz bel laban

Creamy rice pudding cooked slow and served cold. Egypt's sweetest bowl of calm.

50 minTime
7 gProtein each
mildSpice
The street corner pudding2 chapters · 1 min read

Make it your way

Grandma's wayRice, milk, sugar and vanilla, served cold.
The original
254kcalsame
7 gproteinsame
1 gfibresame
50minutessame

Classic roz bel laban.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Short grain rice (sushi rice)½ cup Egyptian or short grain rice
Water1¼ cups
Milk4 cups full fat
Sugar½ cup
Cornflour (cornstarch)2 tbsp, in a little cold milk
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp
Pistachiosto garnish, chopped

Method

4 steps
  1. 1Simmer the rice in water until it is absorbed.
  2. 2Add milk and simmer, stirring often, until thick and creamy.
  3. 3Stir in sugar and the cornflour slurry and cook 3 more minutes. Add vanilla.
  4. 4Pour into cups, cool, then chill and top with nuts.
Serve it like this

Serve cold in small glass cups, topped with chopped pistachios, a pinch of cinnamon or a scoop of ice cream.

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Make it a meal

What goes with Roz bel laban: a bread or rice, a side, something to drink and something sweet.

A little snack Punjabi samosa75 min
A little snack Paneer tikka55 min
To drink Moroccan mint tea15 min
To drink Tamar hindi15 min
Something sweet Umm Ali50 min
Something sweet Basbousa60 min
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