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Roz bi laban is rice pudding and it’s a very popular Egyptian delicacy found and sold at dessert shops or traditional restaurants.
Simple, easy, and delicious. One thing about the rice pudding recipe is that it can be made in less than half an hour.
This is perfect for when you’re having guests over, or if you just want a quick comforting dessert without a big hassle in the kitchen.
Some people cook the rice separately, unlike traditional recipes that cook the rice in milk. This makes it almost foolproof, making sure you have the most delicious and perfectly creamy rice pudding every time.
Roz bi Laban Recipe
The main ingredients of Roz bi laban are rice, milk, sugar, and cornstarch, with usually coconut flakes or raisins sprinkled on top.
It does take time to make a creamy rice pudding from scratch, kind of like making a risotto where you stand at the stove and stir for 20 to 30 minutes until all the liquid has been absorbed.
A creamy rice pudding takes the same love and commitment. Stir in a big dollop of butter, and a generous amount of sugar, and drizzle in vanilla essence.
You could of course use vanilla from a vanilla bean and scrape out the seeds and throw them in the pod while it is cooking (heavenly) however it may prove to be too costly if you made rice pudding a regular winter dessert.
Alternatively, for those so inclined you could omit the vanilla and add in a few drops of your favorite flavor such as cinnamon, coconut essence, almond essence, or something like that.
It is usually served cold in little bowls and it could be considered somewhat light compared to other Egyptian desserts.
Some Suggestions for Amazon links to “Wellsley Farms Nuts & Berries Trail Mix”
Recipe Tips
- Pour Roz bi Laban into individual bowls. This rice pudding thickens as it cools. It is best to serve it in individual-sized bowls. It just looks so cute. As soon as it’s off the stove, pour it into your serving bowls before it thickens. Do the same if you prefer to use a large serving bowl.
- Start on your milk pudding just as the rice finishes cooking. The milk and cornstarch mixture doesn’t take much time to thicken. Put it on the heat as soon as the rice has cooked.
Storage and Reheating
You can store this pudding in a jar or airtight container for up to 4 days. You can eat it either cold or warm, so you don’t have to reheat it. I prefer it warm.
To reheat it, place it back into a pot on the stove on medium-high heat. Add a splash of milk just to loosen it up, and stir until it warms up evenly.
Be Sure to Try These Other Dessert Recipes
Be sure to recreate this incredible dessert. Enjoy your Roz bi laban!
Ros bil Laban (Rice pudding) ارز باللبن Recipe
Ingredients
- 4 cups / 1 L milk plus 100ml extra, if required
- 175 g / ¾ cup short grain white rice
- 65 g / ¼ cup white sugar or as desired
- 40 g butter
- ½ teaspoon vanilla extract
- Cinnamon sugar, sultanas or chopped almonds to garnish.
Instructions
- Bring milk just to the boil in a heavy based saucepan over medium heat.
- Add rice and reduce heat so that it cooks uncovered at a simmer for 30-35 minutes, or until rice is tender.
- Stir the rice occasionally as the rice and milk can burn. Stirring also stops a “skin” from forming on the surface.
- Add sugar and stir well. Add extra milk or water if all liquid is absorbed and rice is still not cooked. Once cooked and creamy, take it off the heat and stir in the butter and vanilla.
- Transfer to serving bowls and sprinkle with cinnamon and extra sugar or top with sultanas and chopped almonds, if desired.
