Recipe | Egyptian style rice pudding – Roz Bil Laban

Cooking time: 1hr maytake more or less time depending on temperature of your hob)

Serves: 2-4

Without toppings, this is a simple, mildly cinammon flavoured rice pudding. Once the sweet raisins, fragrant saffron, and aromatic ground cinammon and cardamom are added to the top, it is a decadent and fragrant dish.

It took me a few attempts to get this right, and I found that it worked best by adding the spices and dried fruits at the end.

I read lots of recipes for this dish, as well as researching the common spices used in Egyptian cuisine to help me come up with my final recipe.


  • 100g pudding rice
  • 200ml plant milk (I used oat milk)
  • 200ml water
  • 3tsp sugar
  • 1tsp rose water
  • 1 cinammon stick
  • 1 cardamom pod

Suggested toppings; (choose all, some, or toppings of your own)

  • Chopped almonds
  • Powdered cinammon
  • Ground cardamom
  • Saffron
  • Sugar
  • Dates
  • Raisins
  • Toasted coconut


  • Add the rice, milk, water, sugar, rose water, cinammon and cardamom pod to a saucepan

  • Bring to the boil, then turn down the heat to a simmer
  • Simmer on the lowest heat on your hob with a lid on, so that the rice pudding cooks slowly. This will allow the cinammon and cardamom time to infuse their flavour
  • Cook slowly in this way, stirring occasionally, until the rice is cooked. Add more water if it becomes too dry
  • Once cooked, serve into individual bowls and top with dried fruit, nuts and/or spices, and sugar to taste.

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