---
title: Roz Bel Laban (Egyptian Rice Pudding)
servings: 4
prep time: 5 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/roz-bel-laban
---

Gather @short-grain rice{120%g} and @vanilla extract{1%tsp}.

Combine the rice with half the @milk{1%l} in a pot over medium heat and bring to a gentle simmer, stirring so it doesn't catch on the bottom.

Simmer gently, stirring now and then, until the rice is fully tender. ~{20%minutes}

Stir the @cornstarch{1%tbsp} into a splash of the remaining milk until smooth, so it won't clump when it hits the hot pot.

Pour in the rest of the milk along with the @sugar{100%g}, vanilla and the slaked cornstarch.

Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. ~{10%minutes}

Pour into small bowls and let cool to room temperature.

Chill in the refrigerator until set and barely wobbling. ~{2%hours}

Scatter crushed @pistachio{30%g} over each bowl just before serving, and eat cold.