Roz Bil Laban: Coconut Rice Pudding

Prepare yourself for a delightful twist on a classic Egyptian treat – introducing Roz Bil Laban, our take on the beloved Rice Pudding! This cozy concoction brings together rice, milk, cream, and a sprinkle of spices to create a warm, sweet sensation that’s not just simple to whip up but also ultra-satisfying.

But hold on – here’s where it gets even better. The addition of coconut cream takes this rice pudding to a whole new level of silky, dreamy goodness. Get ready to indulge in a dessert experience that’s comforting, flavorful, and downright irresistible!

What Is Roz Bil Laban?

If you’ve ever been to Egypt, chances are you’ve tried or at least seen roz bil laban. Simple and tasty, it’s a sweet recipe that can be found in pretty much any restaurant or dessert shop. Consisting of rice, milk, coconut cream, sugar, and cornstarch, it’s an Egyptian version of coconut rice pudding. Rich in flavor and super silky, it’s unbelievably tasty and super simple to make at home. Plus, it makes a large batch, meaning it’s great for feeding a crowd!

Ingredients You’ll Need

The ingredients for this coconut rice pudding are super simple and budget-friendly, making it one of our go-to comfort food desserts! Here’s what you’ll need:

Milk – Whole milk is used to cook the rice, making it extra fluffy and silky.
Rice – Uncooked short-grain rice works finest.
Sugar – Granulated sugar sweetens the mixture, transforming a traditionally savory food into a dessert.
Cornstarch – Used to thicken the mixture, making it pudding-like in consistency.
Canned Coconut Cream – This creates an extra silky texture and adds just a hint of coconut flavor. If needed, heavy cream can be substituted for similar results.
Vanilla Extract – Use pure vanilla extract to enhance the flavor of the rest of the ingredients.
Salt – Just a pinch helps enhance the sweet flavor.
Cinnamon – Technically optional but highly recommended a dash of cinnamon helps enhance the pudding for a sweet and slightly spicy taste that will leave you coming back for more.

How to Make Coconut Rice Pudding

If you can make rice, you can make this coconut rice pudding recipe! Here’s what to do:

Cook the Rice. Bring the milk to a simmer in a large pot over medium-high heat. Add the rinsed rice, and mix to combine. Then, reduce the heat to medium-low, and continue to cook until the rice is tender, stirring every 6-8 minutes.
Sweeten. Stir in the sugar, making sure it dissolves completely.
Combine. In a measuring cup, combine the milk and cornstarch until there are no lumps. Then pour it into the rice pudding, and cook until the mixture thickens. Next, stir in the remaining ingredients until the mixture is smooth and silky.
Serve. Place the coconut rice pudding into a 2-quart serving dish or individual cups, add your go-to toppings, and enjoy!

Topping Ideas

It’s time to unleash your creativity and turn this roz bil laban into your own dessert masterpiece! Mix and match your go-to toppings for an explosion of texture and flavor. Here are some of our go-to options to spark your imagination:

Crushed Pistachios
Toasted Coconut Flakes
Raisins
Walnuts
Almonds

How to Store

This coconut rice pudding is finest served right away. However, if you have leftovers or want to prepare in advance, follow the tips below to keep it fresh.

Refrigerator: Let your coconut pudding cool completely. Then, transfer it to a sealable container, and store it in the fridge for up to 2 days.
Freezer: If you can avoid it, we don’t recommend freezing this recipe as the texture is likely to change once it thaws. However, it can be frozen for up to 3 months.
To Reheat: When you’re ready to eat, let your coconut rice pudding thaw in the fridge overnight. Then, warm it in the microwave or in a pot over medium heat on the stove.

close up image of a spoon scooping up coconut rice pudding topped with pistachios and coconut flakes

Coconut Rice Pudding Common Questions

How do I prevent the pudding from becoming too thick?

Stirring frequently and monitoring the cooking time helps maintain the desired consistency.

Can I add raisins or other dried fruits?

Yes, adding raisins, chopped dates, or dried apricots can enhance the flavor and texture.

What’s the finest way to serve this pudding?

Serve it warm or chilled, topped with a sprinkle of cinnamon or toasted coconut flakes.

Can I make it ahead of time?

Yes, it stores well in the refrigerator for a few days. Just give it a good stir before serving.

More Simple Rice Recipes

Ready to elevate your rice game? Explore a world of unique and tasty ways to use rice with our go-to recipes below!

the Ayyem kitchenServings: 12 servings

Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins

Roz Bil Laban, also known as Coconut Rice Pudding, is a classic Egyptian recipe that uses rice, milk, coconut cream, and spices to create a warm, sweet treat that’s simple to make and ultra satisfying! Email

Ingredients

8 1/4 cups whole milk divided
1 cup short grain rice rinsed until water runs clear
3/4 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup canned coconut cream if using full-fat canned coconut milk, make sure to use the cream that’s at the top of the can OR SUB with 1/2 cup heavy cream
Salt to taste
2 teaspoons high-quality vanilla extract
Optional: 1/2 teaspoon ground cinnamon
Optional: crushed pistachios toasted coconut flakes, raisins, walnuts, and almond for topping

Instructions

In a large pot over medium-high heat, add 8 cups milk, and bring it to a gentle simmer. Add the rinsed rice, stirring to combine.1 cup short grain rice, 8 1/4 cups whole milk
Reduce the heat to medium-low, and continue to cook 35-40 minutes or until the rice is tender, stirring every 6-8 minutes.
Add the sugar, stirring until it is completely dissolved.3/4 cup granulated sugar
In a measuring cup, add the remaining ¼ cup milk and cornstarch, whisking to combine. Pour the mixture into the rice pudding, and continue to cook until the liquid thickens.1 Tablespoon cornstarch
Add the coconut cream, salt, vanilla, and cinnamon, if using. Stir until the ingredients are well combined and silky.1/2 cup canned coconut cream, 2 teaspoons high-quality vanilla extract, Salt to taste, Optional: 1/2 teaspoon ground cinnamon
Pour the mixture into a large 2-quart serving dish or individual cups. Let cool. Add the toppings of choice just before serving, and enjoy warm or cold.Optional: crushed pistachios
Store in an airtight container in the fridge for up to 2 days.