Egyptian sobia is a chilled coconut-and-rice drink often served during Ramadan for its creamy, refreshing character.
Soaked rice and coconut are blended and strained before cold milk, vanilla, and a restrained touch of rose water are added.
Use a fine sieve for a smooth drink, then stir the pitcher well before each pour.
Serving Suggestions
Serve very cold with dates, nuts, or light pastries after an evening meal.
Recipe Notes
Sobia is best made the same day and kept continuously refrigerated because it contains fresh milk.
Egyptian Sobia
A chilled Egyptian coconut-and-rice drink blended with milk, vanilla, and a touch of rose water.
Ingredients
Equipment
Method
Soak:
- Combine rice, coconut, and 2 cups warm water in a bowl. Cover and soak for 2 hours at room temperature.
Blend and Strain:
- Transfer the soaked mixture and its liquid to a blender. Add remaining water and blend for 2 minutes until very smooth.
- Pour through a fine-mesh sieve into a pitcher, pressing gently but not forcing coarse solids through.
Finish and Chill:
- Whisk in cold milk, sugar, vanilla, rose water if using, and salt until the sugar dissolves. Refrigerate for at least 30 minutes.
- Stir well and serve very cold in clear glasses.
Nutrition
Notes
- Stir before every pour because a small amount of natural rice sediment can settle during chilling.
- Keep refrigerated and drink within two days; do not leave the dairy-based drink at room temperature.
