Two Classic Egyptian Desserts: Rice Pudding vs. Milk Pudding

Egyptian Rice Pudding vs. Milk Pudding

Rice pudding and milk pudding are both beloved desserts that carry a sense of comfort and tradition in Egyptian culture. Rice pudding is made with soft, simmered rice that’s gently sweetened and enriched with milk until it becomes creamy and smooth. Milk pudding, on the other hand, is a silky dessert thickened with starch, creating a delicate and custard-like texture. Both puddings are often enjoyed at family gatherings, celebrations, and everyday meals as a sweet treat that brings people together.

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Ingredients

(Seasonings should be added to taste.)

For the Rice Pudding:

• 1 cup Egyptian rice

• about 3 cups water

• rose water

• 3 cups milk

• 1 tablespoon corn starch

• about 4 tablespoons sugar

• vanillin powder

• sea salt

For the Milk Pudding:

• 2 cups milk

• 4 tablespoons corn starch

• 2-4 tablespoons sugar

• vanillin powder

• sea salt

For Garnish:

• ground cinnamon

• shredded coconut

• golden raisins

• pistachios, crushed

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Instructions for the Rice Pudding (Roz Bil Laban)

Cooking the Rice

Start by adding washed Egyptian rice to a pot. Use a little extra water than you normally would when cooking rice (about a 3 to 1 ratio) so the grains come out soft and wet. Add a splash of rose water for subtle fragrance. Once the mixture reaches a boil, reduce the heat to low, cover the pot, and let it cook for at least 12 minutes.

Mashing the Rice

When the cook time is up, use a wooden spoon to whip the rice around until it becomes mushy. This soft texture is exactly what you want— it forms the creamy base for the pudding.

Adding the Milk Mixture

Now stir in milk, cornstarch, sugar, vanillin powder, and a pinch of sea salt. Mix thoroughly, keeping the heat low to prevent the milk from rising and overflowing. Once it reaches a gentle boil, turn off the heat.

Serving and Garnishing

Immediately transfer the pudding into small serving dishes. Garnish with ground cinnamon, shredded coconut, and golden raisins— or whatever toppings you prefer. Allow the rice pudding to cool before serving so it sets into a thicker, creamier texture.

Instructions for the Milk Pudding (Mahallabia)

Preparing the Pudding Base

In a small saucepot, combine milk, cornstarch, sugar, vanillin powder, and a pinch of sea salt. Place over medium heat and whisk frequently until everything dissolves smoothly. Let it come to a light boil while continuing to whisk.

Thickening the Pudding

After 8–10 minutes of whisking, the mixture should thicken into a smooth, pudding-like consistency.

Serving and Garnishing

Transfer the milk pudding to individual serving dishes. Enjoy it plain, or garnish with a dusting of cinnamon or crushed pistachios. Like the rice pudding, let it cool before serving for the perfect creamy texture.