Dairy-Free Egyptian Roz Bel Laban (Rice Pudding) with Almond Milk

Ingredients

• 0.5 cup Short-Grain Rice
• 4 cups Almond Milk (unsweetened)
• 0.5 cup Sugar
• 1 stick Cinnamon Stick
• 1 teaspoon Vanilla Extract
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Chopped Almonds
• 2 tablespoons Raisins

Instructions

1. 1Rinse the rice in a fine-mesh sieve until the water runs clear.
2. 2In a pot, combine the rice, almond milk, sugar, and cinnamon stick.
3. 3Bring to a boil, then reduce heat to low and simmer for 35-40 minutes, or until the rice is cooked and the mixture has thickened, stirring occasionally to prevent sticking.
4. 4In a small bowl, whisk together cornstarch and water until smooth.
5. 5Pour the cornstarch slurry into the rice pudding and stir well.
6. 6Cook for another 2-3 minutes, or until the pudding has thickened to your desired consistency.
7. 7Remove from heat and stir in vanilla extract.
8. 8Pour the rice pudding into serving bowls.
9. 9Garnish with chopped almonds and raisins.
10. 10Serve warm or cold.

Substitutions

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