Egyptian Rice Pudding (Roz Bel Laban)

Instructions

1. 1Measure the 1/2 cup of short-grain rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch, which helps prevent the pudding from becoming gummy.
2. 2In a large, heavy-bottomed saucepan, combine the rinsed 1/2 cup of short-grain rice with the 4 cups of milk. Place the saucepan over medium heat (176.7°C / 175°C). Stir occasionally as the mixture heats up and begins to gently bubble, which should take about 5-7 minutes.
3. 3Once the mixture is simmering, immediately reduce the heat to low (93.33°C / 95°C). Continue to cook, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 35 to 40 minutes. The rice should become very soft and the mixture will thicken to a creamy consistency.
4. 4Stir in the 1/2 cup of sugar, the 1/2 cup of heavy cream, and the 1 teaspoon of orange blossom water. Increase the heat slightly to medium-low (121.1°C / 120°C) and cook for 5 more minutes, stirring constantly, until the sugar is fully dissolved and the pudding is smooth and glossy.
5. 5Remove the saucepan from the heat. Let the rice pudding cool in the saucepan for at least 10 minutes. This allows the pudding to thicken further and the flavors to meld.
6. 6Carefully ladle the warm rice pudding into individual serving dishes. Sprinkle the top of each serving with the 1/2 teaspoon of ground cinnamon. The pudding can be served warm or chilled in the refrigerator for at least 1 hour before serving.

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