ChefSnapOpen in the app

Egyptian

Roz Bel Laban

A creamy, aromatic Egyptian rice pudding enriched with cream and vanilla, often topped with nuts or cinnamon.

Roz Bel Laban — Egyptian — ChefSnap
10 minsPrep
30 minsCook
6Serves
EasyDifficulty
310 kcal per serving8g protein 45g carbs 12g fat
Watch it made — Roz Bel LabanWatch it madeMiddle Eats · 6:38

Ingredients

Method

  1. Wash the rice and boil it in water until it absorbs the liquid and becomes soft.
  2. Add the milk and sugar to the pot. Simmer on low heat, stirring frequently to prevent sticking.
  3. Dissolve cornstarch in a little cold milk and whisk into the pot to thicken the mixture.
  4. Stir in the heavy cream and vanilla extract. Cook for another 2 minutes.
  5. Pour into serving bowls and let cool.
  6. Refrigerate until set. Garnish with chopped pistachios or cinnamon before serving.

Common questions

Can I substitute the short grain rice in Roz Bel Laban with another type of rice?

Yes, but short grain rice gives the creamiest texture. Medium grain works well too. Long grain rice can be used in a pinch, but the pudding will be less thick and a little less smooth.

How long does Roz Bel Laban take to thicken and finish cooking?

After adding the milk and sugar, expect about 15 to 25 minutes of gentle simmering, depending on the rice and pan. Once the cornstarch is added, it usually thickens within 2 to 4 minutes.

What are the most common mistakes when making Roz Bel Laban?

The biggest mistakes are cooking on too high heat, which causes scorching, and adding cornstarch directly without dissolving it first, which makes lumps. Also, don’t stop stirring often once the milk is in.

How should I store Roz Bel Laban, and how long does it keep?

Let it cool, cover tightly, and refrigerate. It keeps well for 3 to 4 days. The pudding may thicken more in the fridge, so stir in a little cold milk before serving if needed.

How should Roz Bel Laban be served, and can I make it ahead?

Serve it chilled or lightly cool, topped with chopped pistachios or a pinch of cinnamon. It’s a great make-ahead dessert because the texture improves after chilling for a few hours or overnight.