Egyptian Sobia, or subia, is a traditional refreshing drink, particularly popular during the month of Ramadan, as a break from fasting and is also consumed in Saudi Arabia.
Made with simple ingredients like rice, coconut milk, and sugar, sobia has a creamy texture and a sweet and delicate flavor.
The original drink was alcoholic and produced in Egypt from fermented rice water, without the inclusion of coconut, and probably dates back over 1,000 years.
However, the modern Egyptian version is a non-alcoholic and non-fermented drink that incorporates ingredients like coconut, milk, and sometimes vanilla, but which are not part of the original recipe.
The most authentic method involves soaking short-grain raw rice for about two hours, then boiling the rice in water over low heat until the liquid is fully absorbed. The mixture is then blended with coconut milk and sugar.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 2 Servings
- Cooking methods: Boiling
- Cuisine: Egyptian
- Seasonality: Ramadan
Ingredients
- 0.7 oz short-grain rice
- 1/4 cup sugar
- 1 3/4 cups coconut milk
- 1/2 teaspoon vanilla extract
Steps
Rinse the rice and soak it in water for 2 hours. Then cook it in 3.5 oz of water until very soft.
Blend the cooked rice with coconut milk, sugar, and vanilla until smooth.
Strain through a fine sieve or cheesecloth.
Chill in the fridge for at least 2 hours before serving.
Serve cold, stirring well and optionally with ice.
FAQ
What is the Saudi version of Sobia?
The Saudi version is a fermented drink made from a mixture of wheat flour, malt, sugar, and spices.
These ingredients are diluted in water and left to ferment naturally at room temperature, resulting in a refreshing drink with a very low alcohol content.
