Egyptian Rice Pudding (Roz Bel Laban)

Instructions

1. 1Rinse the 0.5 cup Short-Grain Rice under cold water until the water runs clear. In a large, heavy-bottomed pot, combine the rinsed rice with the 4 cups Whole Milk.
2. 2Place the pot over medium heat (around 162.8°C / 160°C). Bring the mixture to a gentle simmer, stirring occasionally, for about 5-10 minutes, until small bubbles appear around the edges.
3. 3Reduce the heat to low (around 93.33°C / 95°C). Cook for 40-45 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. The mixture should thicken and the rice should become very soft.
4. 4Stir in the 0.5 cup Sugar and the 1 tsp Vanilla Extract. Continue to cook over low heat for an additional 5 minutes, stirring constantly, until the sugar is completely dissolved and the pudding is smooth.
5. 5Remove the pot from the heat. Carefully ladle the rice pudding into individual serving bowls.
6. 6Sprinkle the 0.25 tsp Ground Cinnamon and the 2 tbsp Coconut Flakes evenly over the top of the rice pudding in the bowls.
7. 7Serve the Egyptian Rice Pudding warm, or cover the bowls and chill them in the refrigerator for at least 1 hour before serving cold.

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