Egyptian Rice Pudding (Roz Bel Laban)

Ingredients

• 0.5 cup Short-grain rice
• 4 cups Whole milk
• 0.5 cup Sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cinnamon
• 1 tablespoon Cornstarch

Instructions

1. 1Measure 0.5 cup of short-grain rice into a fine-mesh sieve. Rinse the rice under cold running water until the water runs clear, then drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed rice and 4 cups of whole milk. Place the pot over medium-high heat and bring the mixture just to a boil, about 8-10 minutes. Watch carefully to prevent boiling over.
3. 3Once boiling, immediately reduce the heat to low. Cover the pot loosely and let it simmer gently for 30-40 minutes, stirring occasionally to prevent sticking. The rice should be tender and the mixture should have thickened to a creamy consistency.
4. 4Stir in 0.5 cup of sugar and 1 teaspoon of vanilla extract until fully combined and the sugar has dissolved.
5. 5In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into the pot with the rice pudding and stir constantly over low heat for 1-2 minutes, until the pudding thickens further.
6. 6Pour the thickened rice pudding into 4 individual serving bowls.
7. 7Sprinkle 0.5 teaspoon of cinnamon evenly over the top of each serving.
8. 8Serve the Egyptian Rice Pudding warm or chilled.

Related Guides