Sobia

Ingredients

Base

• 150 gshort grain white rice
• 100 gdesiccated coconut
• 1.5 litrescold water, for blending

To finish

• 500 mlwhole milk, very cold
• 150 gcaster sugar, or to taste
• 1 teaspoonvanilla extract
• a pinch of salt

Optional

• 2 tablespoonscoconut cream
• ground cinnamon, for dusting

Directions

1. Rinse the rice under cold water until the water runs clear. Put it into a bowl with the desiccated coconut. Pour over enough cold water to cover everything well.
2. Leave it to soak for at least four hours. Soft grains blend down much more smoothly than hard ones. Drain the soaked rice and coconut and put them in a blender. Add about half the fresh cold water to start with.
3. Blend on the highest speed for a full three minutes. Stop and scrape the sides down partway through. Add the rest of the water and blend it again. A weak blender will need several longer batches to do this.
4. Line a sieve with muslin or with a clean thin cloth. Set it over a large jug and pour the slurry through. Let it drip through under its own weight for a few minutes. Keep squeezing until the pulp inside is almost dry. Discard all of the drained pulp that is left behind.
5. Strain the liquid a second time if it still feels gritty. Finishing the drink takes a few minutes of stirring. Pour the cold milk into the strained rice and coconut liquid.
6. Add the sugar and stir until it has fully dissolved. Stir in the vanilla and the pinch of salt. Salt is a small amount but it lifts the coconut flavour. Whisk in the coconut cream if you want it richer. Taste it and adjust the sugar to suit yourself.
7. Cover the jug and refrigerate it for at least three hours. Vendors keep it in urns packed with ice all evening. Warm sobia tastes cloying and slightly pasty. Cold sobia tastes clean, refreshing and light. Stir it well because it settles hard as it stands. Pour it into tall glasses filled with ice. Dust a little ground cinnamon over the top if you like.

Technique

• Because this version contains fresh milk and is not fermented, it is perishable.
• Keep it refrigerated at all times and discard any that has been left standing at room temperature for more than two hours.

Substitutions

• Tinned coconut milk can replace the desiccated coconut, using 400 ml and reducing the water to match.
• The result is richer and needs less straining.

Variations

• Some Egyptian versions leave the milk out entirely and rely on coconut alone, which makes the drink suitable for anyone avoiding dairy.
• Others tint it faintly pink or add a drop of rosewater.

History

A Ramadan drink sold from chilled urns; the Egyptian version is milk-white and coconut-scented, unlike the Saudi fermented barley drink of the same name.

Frequently asked questions

What is Sobia?

Sobia is a drink from Egypt: thick sweet milky drink of rice or coconut, served very cold. A Ramadan drink sold from chilled urns; the Egyptian version is milk-white and coconut-scented, unlike the Saudi fermented barley drink of the same name.

How long does Sobia take to make?

Sobia takes 20 minutes plus soaking of preparation and none of cooking. The recipe makes 2 litres. It is rated easy to make.

What can I substitute in Sobia?

Yes, within limits. Tinned coconut milk can replace the desiccated coconut, using 400 ml and reducing the water to match. The result is richer and needs less straining.