Roz bil Laban — Print Recipe — The Culinary Codex

A luscious, creamy rice pudding infused with vanilla and rose water, served chilled with a sprinkle of cinnamon and crushed pistachios. This beloved Egyptian dessert is pure comfort in every spoonful.

Ingredients

1 cup Egyptian short-grain rice
4 cups whole milk
1 cup sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 tbsp rose water
1/2 tsp ground cinnamon
Crushed pistachios for garnish
2 tbsp cold milk for cornstarch
Pinch of salt

Instructions

1 Cook the rice in two cups of water over medium heat for fifteen minutes until the grains are very soft and have absorbed most of the water completely.
2 Add the whole milk to the cooked rice gradually, stirring constantly over medium heat. Bring the mixture to a gentle simmer while stirring to prevent sticking.
3 Dissolve cornstarch in cold milk and stir into the simmering rice mixture. Add sugar and salt, continue cooking for ten minutes until noticeably thickened.
4 Remove from heat and stir in the vanilla extract and rose water. The fragrant rose water adds the signature Egyptian floral note that defines this dessert.
5 Pour the creamy pudding into individual serving bowls or one large dish. Allow to cool to room temperature before covering and refrigerating until completely chilled.
6 Serve the chilled pudding dusted with ground cinnamon and scattered with crushed pistachios. Optionally drizzle with a touch of honey for extra sweetness.

Did You Know?

During Ramadan, roz bil laban vendors set up carts on every Egyptian street corner, selling cups of this cooling pudding to break the fast after sunset.