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Home » recipe

Egyptian Sobia drink

Published: Aug 15, 2014 · Modified: Apr 3, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A cold refreshing coconut starchy drink for hot summer days.
Total time 10 minutes
Jump to Recipe Print Recipe

Sobia is a starchy, milky sweet coconut drink, that is really a thirst quenching drink.

A photo showing two glasses of Sobia drink on a table

Hello again from the beautiful, weather crazy Colorado. We are back and kids went to school so our life is going back to normal, thanks God.
Today's drink is one of the top popular beverages in Egypt during the holy month of Ramadan. It is commonly sold by street vendors packed in plastic bottles.

A photo showing two glasses of Sobia drink on a table

This drink is a real thirst quencher, a refreshingly cold sweet drink after a long hot day of fasting in Ramadan. Everyone loves this drink specially kids.

A photo showing two glasses of Sobia drink on a table

How to make Sobia

  1. Grind and Soak Rice

    The drink is prepared by soaking powdered rice over night.A close up of a bowl, with Sobia drink mix

  2. Mix all ingredients

    Then mix it with coconut milk and sugar and all other ingredients. Strain well using a cheese cloth or coffee filter. Chill and serve cold.A cup with white towel covering top

A photo showing two glasses of Sobia drink on a table, and cup of coconut

During making my homework for this post I found that it is very close to the Mexican Horchata. Horchata is a cinnamon and vanilla flavored rice drink but Sobia is coconut flavored rice drink. Also there is another drink called Sobia very popular in Saudi Arabia but totally different you can check it out here at Noor's blog.

Two tall glasses of Sobia.

Egyptian Sobia Drink

A cold refreshing coconut starchy drink for hot summer days.
4.80 from 10 votes
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Prep Time: 10 minutes
soaking time: 6 hours
Total Time: 10 minutes
Servings: 3 people
Author: Amira

Ingredients

  • 2 Tablespoons dry uncooked rice.
  • 1 Cup water.
  • ¼ Cup sugar- more or less depending on your liking.
  • ¼ Cup powdered milk.
  • 2 Cups coconut milk.
  • ½ teaspoon vanilla powder.

Instructions

  • Start by grinding the rice to fine powder.
  • In a bowl combine water and rice powder, let it set for at least 6 hours in the fridge.
  • In you blender, add the rice water and the rest of the ingredients together.
  • Blend very well - might take you 3-4minutes until well combined.
  • Strain with cheese cloth, coffee filter or tea strainer.
  • Chill and serve.

Notes

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Shahd

    April 19, 2021 at 8:02 pm

    5 stars
    I’ve been looking everywhere for a recipe like this and this is the only decent one I’ve found!!! Just like authentic Egyptian Sobia, I LOVE IT thank you so much for sharing!!

    Reply
    • Shahd

      April 19, 2021 at 8:05 pm

      5 stars
      I forgot to add— I like ours a little creamy and a tad less coconuty so I just do 1 cup coconut milk and 1 cup regular whole fat milk 🙂 turns out amazing! Feel like I’m back home in Masr 🙂

      Reply
    • Amira

      April 24, 2021 at 6:38 pm

      Thank you so much Shahd for your feedback, I am happy that you liked it.

      Reply
  2. Samaa

    May 13, 2018 at 12:45 pm

    Can I replace the rice with rice flour & use it right away without soaking? Also, powdered vanilla is not available here. Can I use vanilla extract? I realize it will affect the color, but how much should I use?

    Reply
    • Amira

      May 14, 2018 at 10:38 am

      Samaa, thank you for your interest in this recipe. Yes, sure you can use rice flour. Old school is soaking it, but I've seen a big chef putting it directly without soaking. If you have in your area an International market OR a farmer's market like sprouts, you'll find vanilla in the spice bulk section. It is a common practice to use double the amount of vanilla extract, for example 1/2 teaspoon vanilla powder=1 teaspoon extract. I recommend start little and go up as you test the recipe though as it depends on the quality of the extract you are using. I hope this answers your questions. If you need any more assistance please do not hesitate.

      Reply
  3. Hrahman

    December 25, 2015 at 6:40 pm

    Salaam. Thanks for the recipe!

    I was in Cairo a few years ago during Ramadan and loved Sobia. Ever since then I've been looking for the right recipe but all my attempts at recreating the drink have disappointed.

    Your recipe was a surprise and turned out very close to what I had in Cairo! However I do remember it being thicker and creamier. Is there a way to make this thicker? Perhaps if I add ice and blend?

    Thanks again for this recipe.

    Reply
    • Amira

      December 26, 2015 at 11:57 pm

      Thank you for your sweet comment and I am glad that the recipe turned out close to what you've had back in Egypt.
      For thickening your sobia, my guess is you add more rice to it, so why don't you try using like 3Tbs of ground rice and see if it turns out the way you wanted?
      Please let me know if you need any further assistance.

      Reply
  4. Laila Morsi

    September 22, 2015 at 5:05 pm

    Elsalamu alaikom ,can I use coconut cream instead of coconut milk and what is the quantity

    Reply
  5. Nuhah

    July 07, 2015 at 8:10 am

    Thanks for the wonderful recipe 🙂
    Can you tell me please where to find coconut milk and cheese cloth in Cairo?
    Thank you!

    Reply
    • Amira

      July 10, 2015 at 9:09 am

      Assalam Alaykom Nuhah, I think I've seen it in Rajab sons ( أولاد رجب) and I guess I've also see it in powder form. For the cheese cloth, you can use any white cotton cloth or you can use ( شاش ). I hope this answers your questions dear 🙂

      Reply
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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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