Coconut Rice Pudding

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

whole milk short grain rice granulated sugar cornstarch coconut cream high-quality vanilla extract Salt ground cinnamon crushed pistachios



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.


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.

Follow For More


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.


Add the coconut cream, salt, vanilla, and cinnamon, if using. Stir until the ingredients are well combined and creamy.


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.


Store in an airtight container in the fridge for up to 2 days.

Chocolate Pots De Creme


Follow For More