Incredibly creamy and tender, this rice pudding is rich, comforting, and surprisingly simple to make for a crowd. Inspired by Egyptian roz bel laban and adapted for a quicker home method, this version delivers the luscious, rice-forward texture I love without the hours of stirring.
Rice pudding has always been a favorite in my family. In Egypt, creameries are everywhere and each one offers creative toppings. When I first moved here I was surprised to find the same dessert sold in small refrigerated containers next to yogurt. My kids were thrilled—it was either that or none—while I kept searching for a homemade version that matched the silky puddings I remembered.
Each culture makes rice pudding differently. In Egypt we typically thicken with cornstarch rather than eggs. My ideal rice pudding has more rice than custard: not stiff or starchy, but creamy and rich. After many failed attempts at home, I learned the secret from my Egyptian friend Marwa, who slow-cooks hers for hours on the lowest heat. It’s a true labor of love—stirring continuously to prevent scorching—and while her result is incomparable, I needed a faster approach that fit my life.
I adapted her technique to the microwave to save time and avoid constant stirring. Soak short-grain rice overnight, or soak it in milk in the fridge for an even creamier texture. Then cook the rice in milk in short microwave intervals until tender. Transfer the cooked rice to a pot with heated milk, add sugar, thicken gently with cornstarch, finish with cream and vanilla (or orange blossom water), and optionally broil the top for a slightly charred finish.
This method gives the same luxurious mouthfeel without standing at the stove for hours. My family prefers it as-is, while I enjoy the occasional broiled top for contrast: that caramelized layer gives a delightful texture difference when you break through to the creamy pudding beneath.
To prepare, start with thoroughly washed short-grain rice. Soaking overnight shortens the cooking time and helps the rice absorb more liquid for a creamier result. You can soak in plain water or in milk in the refrigerator for extra richness.
Microwave the rice in small amounts of milk, stirring between intervals. A useful tip is to place the container inside a larger microwave-safe bowl to catch any overflow; you can return the overflowed milk to the rice if that happens. Continue adding milk and microwaving in short bursts until the rice is fully tender, not al dente.
Meanwhile, heat the remaining milk on the stovetop over medium until tiny bubbles form around the edges. Add sugar to taste and dissolve, then stir in the cooked rice. Reduce the heat to medium-low, add vanilla or orange blossom water, and keep stirring for a couple of minutes.
Dissolve cornstarch in a small amount of milk, then add it to the pot while stirring until the pudding very lightly thickens. Remove from the heat and fold in table cream for extra silkiness.
Ladle the pudding into individual bowls, ramekins, or a large baking dish. If you like a toasted surface, briefly broil the tops to form a golden, slightly charred layer. Serve with toppings such as ground cinnamon, chopped nuts, raisins, dried fruit, fresh fruit, ashta, or a scoop of vanilla ice cream—let guests customize their own bowls for easy entertaining.
This recipe is well suited for serving a crowd and can be prepared ahead of time. Refrigerate to chill or broil just before serving for the best contrast in textures. Enjoy the creamy, comforting flavor that makes rice pudding a beloved dessert across cultures.
If you try this, I hope you and your family enjoy it—feel free to garnish as you like and make it your own.
Rice pudding (roz bel laban)
Ingredients
- ½ cup short-grain rice, rinsed and clean
- ½ cup water
- 7 cups milk
- Sugar to taste*
- 1 teaspoon vanilla extract (or orange blossom water)
- ¼ cup table cream
- 5 tablespoons cornstarch
Serve topped with any combination of:
- Ground cinnamon, chopped nuts, raisins, dried fruit, fresh fruit, ashta, or vanilla ice cream
Instructions
- In a deep bowl or measuring cup, combine the rinsed rice and ½ cup water, cover, and let soak overnight.
- Add ½ cup milk to the rice mixture and microwave on high for 1 minute. Stir and microwave again as needed.
- Continue microwaving in short bursts, stirring between intervals, until the milk simmers and the rice is tender. Add more milk in ½ cup increments if needed.
- In a nonstick pot over medium heat, warm 6½ cups milk with sugar until small bubbles form at the edges.
- Reduce heat to medium-low, add the cooked rice and stir to combine. Add vanilla or orange blossom water and stir for 2–3 minutes.
- Dissolve cornstarch in the remaining ½ cup milk, then add to the pot and stir continuously until the mixture thickens slightly.
- Remove from heat and stir in the table cream.
- Ladle into individual ramekins or a large baking dish. Optional: broil briefly to create a caramelized top.
- Garnish as desired and serve warm or chilled.
Notes
*I used 1 heaping tablespoon of sugar for each cup of milk as a guideline—adjust to your taste. Microwave power varies, so watch for bubbling and use a secondary bowl to catch overflow if needed. Orange blossom water is an excellent substitute for vanilla for a traditional flavor.