Roz Bel Laban
Roz bel laban is Egypts creamy beloved rice pudding, slow cooked in whole milk until silky and thick then perfumed with rose water and vanilla. It is served chilled or warm and topped with cinnamon and crushed pistachios, making it a timeless Egyptian comfort dessert.
Velvety Egyptian rice pudding scented with rose water and topped with cinnamon and pistachios.
Nutrition per serving
Ingredients
base
sweetener
flavoring
garnish
Instructions
Start the Pudding
Rinse rice well and combine with whole milk in a heavy bottomed saucepan over medium heat. Stir frequently from the beginning to prevent the milk from scorching on the bottom of the pot.
Slow Cook Until Thick
Reduce heat to low and cook for 30 to 35 minutes stirring every 2 to 3 minutes until the rice is completely soft and the mixture has thickened to a creamy porridge like consistency. The milk should reduce by about one third.
Add Sweetener and Flavor
Remove from heat and stir in sugar, vanilla extract, and rose water. Taste and adjust sweetness and rose water to your preference as rose water can be strong.
Chill and Garnish
Pour into individual serving bowls or a large dish and allow to cool to room temperature. Refrigerate for at least 2 hours until fully set then dust with ground cinnamon and scatter crushed pistachios over the top before serving.
Substitutions
Common mistakes
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