Sobya

Sobya

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

A traditional Ramadan drink, sold at corner juice shops all over the country. It’s a mixture of sweetened milk, rice and coconut essence, sometimes spiced with cinnamon and cardamom, then thickened until it has a creamy and slightly frothy texture. It is usually served cold to break the fast.

Ingredients

Quantity Ingredient
100g short-grain rice
1 litre full-cream milk, cold
100g sugar
1 teaspoon vanilla essence
2 teaspoons coconut essence
6-8 ice cubes

Method

  1. Wash the rice under cold running water, then soak in fresh water for half an hour.
  2. Pour 500 ml water into a medium pot and boil the drained rice over a low heat for about 30 to 40 minutes, stirring occasionally, until the water is absorbed and the rice is very soft.
  3. Let the rice cool completely and then add the cold milk. Mix in the sugar, vanilla and coconut essences and the ice cubes. Place in a blender and blend until completely smooth.
  4. Strain through a sieve and serve chilled.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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