Egyptian Rice Pudding (Roz Bel Laban)

Name: Egyptian Rice Pudding (Roz Bel Laban)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Egypt
Ingredients: ½ cup (100 g) short-grain rice (such as Egyptian or Arborio); 4 cups (960 ml) whole milk; ⅓ cup (65 g) sugar, or to taste; 1 tablespoon (15 ml) rose water or 1 teaspoon (5 ml) vanilla extract; 2 tablespoons (15 g) cornstarch; 2 tablespoons (30 ml) cold water; Pinch of salt; Ground cinnamon or crushed pistachios, for garnish

رز بلبن Roz Bel LabanSay it: rohz bel lah-BAHN

By the Passport Plate editors. Published November 11, 2026.

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Roz bel laban is a beloved Egyptian rice pudding enjoyed throughout the country as a comforting dessert or sweet breakfast. Short-grain rice is slowly simmered in milk until creamy, then lightly sweetened and scented with vanilla or rose water. Its silky texture and gentle floral aroma make it a staple at family gatherings and Ramadan iftar tables, offering a soothing end to any meal.

Egyptian Rice Pudding (Roz Bel Laban)

رز بلبن, Roz Bel Laban

Pronounced rohz bel lah-BAHN

Serves: 4
Prep: 5 min
Cook: 35 min
Total: 40 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

½ cup (100 g)100 g (½ cup) short-grain rice (such as Egyptian or Arborio)
4 cups (960 ml)960 ml (4 cups) whole milk
⅓ cup (65 g)65 g (⅓ cup) sugar, or to taste
1 tablespoon (15 ml)15 ml (1 tablespoon) rose water or 1 teaspoon (5 ml) vanilla extract
2 tablespoons (15 g)15 g (2 tablespoons) cornstarch
2 tablespoons (30 ml)30 ml (2 tablespoons) cold water
Pinch of salt
Ground cinnamon or crushed pistachios, for garnish

Method

Rinse the rice in cold water until the water runs mostly clear, then drain well.
In a medium heavy-bottomed pot, combine the rice, milk, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
Reduce heat to low and simmer uncovered for 25–30 minutes, stirring frequently, until the rice is very soft and the mixture has thickened to a creamy porridge consistency.
Stir in the sugar and continue cooking 2–3 minutes until fully dissolved.
In a small bowl, whisk the cornstarch with the cold water until smooth. Add this slurry to the pudding and stir constantly for 2 minutes until it thickens further and no raw starch taste remains.
Remove from heat and stir in the rose water or vanilla extract. Taste and adjust sweetness if desired.
Spoon the warm pudding into individual bowls or a large serving dish. Let cool slightly before refrigerating for at least 2 hours to set.
Serve chilled or at room temperature, sprinkled with ground cinnamon or crushed pistachios.

Regional variants

Some Egyptian families flavor their roz bel laban with a touch of orange blossom water or a pinch of mastic resin for a more aromatic profile. A modern twist sometimes includes a layer of toasted nuts or a drizzle of honey on top.

Cook's notes

Stir often during simmering to prevent the milk from scorching on the bottom of the pot.
For a lighter version, you may replace up to half the milk with water, though the texture will be less rich.
The pudding thickens more as it cools; add a splash of milk when reheating if it becomes too firm.

Serve with

Often enjoyed plain or with a sprinkle of cinnamon; pairs well with strong Arabic coffee or mint tea.

Make ahead and storage

Can be made up to 3 days ahead and stored covered in the refrigerator. Stir in a little milk before serving if it firms up too much.

Egyptian Rice Pudding (Roz Bel Laban)