Indulge in the ultimate comfort dessert: a heavenly, incredibly creamy rice pudding that promises a tender texture and rich flavor. This simplified recipe for Egyptian-style rice pudding, known as “Roz Bel Laban,” is perfect for satisfying your family’s sweet cravings or impressing a large gathering. Its smooth, luxurious consistency and delightful sweetness make it an unforgettable treat that bridges tradition with modern ease.
The Unforgettable Taste of Home: My Journey to Perfect Rice Pudding
For my family, especially my children, creamy rice pudding holds a special place in our hearts and taste buds. It’s always been at the top of their wish list when we visit Egypt. There, creameries dot every neighborhood, each with its own loyal following, but there’s one particular establishment that crafts the most exquisite rice pudding, often adorned with wildly creative toppings. The memory of those rich, comforting bowls is a cherished part of our family heritage.
When we moved abroad, my kids were thrilled to discover that rice pudding was available here too. We eagerly sought it out in stores, finding it in small plastic containers in the refrigerated section, typically alongside yogurts. However, the first bite was a profound disappointment. The taste was far from the creamy, authentic dessert we remembered from Egypt. I couldn’t even finish it, but my poor kids, desperate for a taste of home, resigned themselves to it, muttering, “this or never.”
I had attempted to make rice pudding several times in the past, but each effort resulted in a thick, starchy “blob” that bore no resemblance to the smooth, tender dessert I longed for. Frustrated, I eventually gave up, concluding that the only way to get my favorite rice pudding was to pay a hefty sum to fly to Egypt and visit my beloved creamery. This was, of course, unsustainable, leading to a long-standing culinary void in our lives.
A Global Dessert with Local Flavors: Understanding Rice Pudding Variations
Rice pudding is arguably one of the most international desserts, with nearly every culture boasting its unique rendition. Yet, each version carries distinct characteristics. In Egypt, for example, our puddings traditionally do not incorporate eggs. Instead, we rely on cornstarch to achieve that perfect, velvety thickness. This distinction is crucial, as it contributes to the specific texture that defines Egyptian rice pudding.
For me, an exceptional rice pudding must prioritize rice over pudding, meaning it should be creamy and luxurious, never stiff or overly starchy. It’s a delicate balance that, for years, eluded my attempts at a homemade version. Despite my best efforts, I could never quite capture that authentic taste and texture – until a few years ago. Fate intervened when I met Marwa, a wonderful new Egyptian friend in Denver, who had recently moved from Kuwait with her lovely family. Little did I know, she held the secret to the rice pudding I had been searching for.
The Secret Ingredient: Marwa’s Labor of Love
Marwa, with her innate culinary talent, created the most divine, creamy, and incredibly rich rice pudding I had ever tasted. It wasn’t just good; it surpassed even my favorite creamery in Egypt! Her rice pudding was so exceptional that I truly believed she could open her own successful chain of dessert shops. Whenever we gathered, Marwa’s rice pudding was the star attraction, eagerly anticipated by children and adults alike.
Naturally, I had to uncover the secret behind this luxurious, royal dessert. Her answer was, to say the least, a total shock. Marwa explained that her method was a time-consuming labor of love, a dedication I initially thought I couldn’t manage. While I adore my family and friends, the idea of cooking rice in milk on the lowest possible flame, stirring and checking for a grueling five hours, seemed completely beyond my capabilities. This lengthy process, she noted, also required careful attention to prevent the rice from scorching at the bottom of the pot, necessitating constant, gentle stirring with the back of a ladle – a truly annoying and arduous task. This insight further illuminated why Marwa’s dedication was so remarkable; she truly is a loving and committed individual.
Modernizing a Classic: The Microwave Breakthrough
Faced with Marwa’s five-hour method, I knew I needed to find a more practical approach that suited my busy lifestyle and, frankly, my aging body. Standing by a stove for that long was simply not an option. The secondary challenge, the constant stirring to avoid scorching, also needed a clever solution. That’s when I put on my “thinking cap” and considered a modern twist: the microwave. And indeed, the microwave proved to be the answer.
I experimented with cooking the rice in the microwave, and to my absolute delight, it worked! What once took hours was accomplished in a matter of minutes, yielding a perfectly cooked, tender rice base. The result was phenomenal, and my kids and husband were equally thrilled. This innovative approach allowed us to enjoy Marwa’s exquisite rice pudding recipe without the exhaustive time commitment, making this cherished dessert accessible for regular enjoyment.
Preparing Your Perfect Rice Pudding: A Step-by-Step Guide
Let me walk you through this incredible, time-saving method to create your own dreamy rice pudding:
Step 1: Preparing the Rice
The foundation of a great rice pudding lies in properly prepared rice. I start by thoroughly washing and rinsing my short-grain rice until the water runs clear. This removes excess starch, preventing a gummy texture. For an even creamier result and to significantly speed up the cooking process, I soak the washed rice in water overnight. Alternatively, you can soak the rice in milk overnight in the refrigerator; this infusion directly contributes to a richer, more luxurious pudding from the outset.
Step 2: Microwave Cooking the Rice
This is where the magic happens and hours are saved. After soaking, drain the rice if it was in water. Transfer the rice to a deep, microwave-safe bowl or measuring cup. Begin by adding about half a cup of milk to the rice. Microwave on high for one-minute intervals, carefully watching until the milk starts to bubble and is just about to overflow. Stir the rice gently between intervals to ensure even cooking and prevent sticking.
A helpful tip I discovered is to place the microwave-safe bowl into another larger microwave-safe container (like a pie plate) to catch any potential milk overflow. If milk does spill, simply pour it back into the rice mixture to ensure no flavor or creaminess is lost. Continue adding half a cup of milk at a time, stirring, and microwaving in 30-second intervals until the rice is completely cooked through. It’s crucial that the rice is tender, not al dente, for that melt-in-your-mouth texture.
Step 3: Finishing on the Stovetop
Once your rice is perfectly tender, the rest of the pudding comes together quickly on the stovetop. In a non-stick pot, heat the remaining milk over medium heat until small bubbles begin to form around the edges. Add your desired amount of sugar and stir until it completely dissolves. Then, gently fold in the microwave-cooked rice and milk mixture, stirring to combine all the ingredients harmoniously.
Reduce the heat to medium-low. This is the moment to add your flavorings: a teaspoon of vanilla extract for a classic taste, or a fragrant orange blossom water for a traditional Middle Eastern essence. Stir continuously for another 2-3 minutes, allowing the flavors to meld. Meanwhile, in a small bowl, dissolve the cornstarch in a splash of cold milk or water to create a slurry. Pour this mixture into the pot, stirring constantly until the pudding lightly thickens. The cornstarch is key to achieving that smooth, desirable consistency without the need for eggs.
Finally, turn off the heat and stir in the table cream (or heavy cream). This addition contributes significantly to the pudding’s incredible richness and velvety texture, making it truly luxurious. Your perfectly creamy rice pudding is now ready to be served.
Serving Suggestions and Customizations
Once prepared, ladle the warm rice pudding into individual serving bowls, ramekins, or a single large baking dish like a 13×9 Pyrex. While my children prefer their rice pudding plain, I absolutely adore the broiled top version. For me, digging through that slightly caramelized, golden-brown crust to reach the creamy, deliciousness beneath is the best part – oh boy, it’s so good!
When it comes to garnishing, the sky’s the limit! Traditional options include a sprinkle of ground cinnamon, chopped nuts (pistachios, almonds, walnuts), and plump raisins. However, feel free to get creative with fresh fruits, dried fruits, a dollop of “ashta” (clotted cream), or even a scoop of vanilla ice cream for an extra indulgent treat. This dessert is fantastic for entertaining large crowds because you can prepare the base, and then let everyone customize their own dish with their favorite toppings, making it an interactive and enjoyable experience for all.
This streamlined, yet authentic, rice pudding recipe is a true game-changer. It delivers all the rich, creamy, and tender qualities of the traditional Egyptian “Roz Bel Laban” with a fraction of the effort. I hope you’ll try this recipe and fall in love with its simplicity and exquisite taste!
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Creamy Egyptian Rice Pudding (Roz Bel Laban)
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Ingredients
- ½ cup short grain rice rinsed and clean.
- ½ cup water
- 7 cups of milk.
- Sugar to taste.*
- 1 teaspoon vanilla extract.**
- ¼ cup table cream.
- 5 Tablespoons cornstarch.
Serve topped with any or combination of:
- Ground cinnamon chopped nuts, raisins, ice cream, dried fruits or whipped cream.
Instructions
- In a deep bowl or measuring cup, add rinsed rice and water, cover and let it set overnight.
- Add ½ cup of milk to the rice/water mixture and microwave on high for 1 minute.
- Stir the rice in the milk then microwave again for another minute.
- Keep stirring and microwaving for 1-minute intervals until the milk starts to overflow. For reference, this took me only 3 minutes (minus 13 seconds) with my microwave.***
- Add another ½ cup of milk and continue microwaving in 30-second increments until the rice is perfectly done to your taste. Mine took an additional 2 minutes.
- In a non-stick pot over medium heat add 6 ½ cups of milk and sugar, heat until it starts to bubble at the edges.
- Reduce heat to medium-low, add the cooked rice/milk mixture, and stir. Add the vanilla extract or orange blossom water and continue stirring for another 2-3 minutes.
- Dissolve the cornstarch in the remaining ½ cup of milk then add this slurry to the pot. Stir continuously until the pudding slightly thickens to your desired consistency.
- Turn off the heat and add ¼ cup of table cream (or heavy cream) then stir gently to combine.
- Ladle the rice pudding into individual serving cups/ramekins or into one large, deep serving platter (a 13×9 Pyrex dish is a great choice as well).
- For a delicious charred top, you can place the dishes under the broiler for a few minutes. This is my favorite way to enjoy it!
- Serve garnished with dried fruits, chopped nuts, or with a scoop of vanilla ice cream.
- Enjoy your homemade creamy rice pudding!