Roz bel Laban
An Egyptian rice pudding that belongs to a genuinely shared Middle Eastern and Mediterranean family of milk-and-rice desserts, alongside muhallabia and Turkish sütlaç, rather than a uniquely Egyptian invention. Claims that it appears on ancient Egyptian papyrus or temple inscriptions are unsubstantiated popular tradition, worth treating skeptically, especially since rice wasn't a native ancient Egyptian crop, only spreading into the Nile Delta later through trade and medieval-era cultivation. What's genuinely distinct about the Egyptian version is its silky, custard-like texture, thickened with cornstarch or rice starch into something denser and smoother than muhallabia's looser, rosewater-chilled style, and its everyday role as a humble comfort food and street dessert sold by vendors.
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 cup rice
- 4 cups whole milk
- 1/2 cup sugar
- 2 tbsp cornstarch, dissolved in a little milk
- 1 tsp vanilla extract
- Ground cinnamon, to garnish
Steps
- Simmer the rice in a little water until softened.
- Add the milk and sugar, and simmer gently, stirring often, until the rice is very tender.
- Stir in the cornstarch slurry and continue cooking until the mixture thickens into a silky, custard-like consistency.
- Stir in the vanilla.
- Pour into bowls, chill, and garnish with ground cinnamon before serving.