Egyptian Rice Pudding (Roz Bel Laban)

Instructions

1. 1Measure the 1/2 cup of short grain rice and place it in a fine-mesh sieve. Rinse the rice under cold running water until the water runs clear, which means no more cloudy starch is coming off the rice. Drain the rice well.
2. 2Pour the 4 cups of whole milk into a large, heavy-bottomed pot. Add the drained 1/2 cup of short grain rice to the pot. Place the pot over medium heat (around 148.9°C / 150°C) and bring the milk and rice mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom. This should take about 5-10 minutes.
3. 3Once simmering, reduce the heat to low (around 93.33°C / 95°C). Continue to cook, uncovered, for 30-40 minutes, stirring frequently to prevent sticking. The rice should become very soft and the mixture will thicken slightly. You will see the rice grains have absorbed liquid and are plump.
4. 4Stir in the 1/2 cup of sugar and the 1 teaspoon of vanilla extract until fully combined. Continue to cook for another 2-3 minutes, stirring constantly, to ensure the sugar dissolves completely.
5. 5In a small bowl, combine the 1 tablespoon of cornstarch with the 2 tablespoons of cold water. Whisk them together until the cornstarch is completely dissolved and there are no lumps, creating a smooth slurry.
6. 6Pour the cornstarch slurry into the pot with the rice pudding. Stir continuously over low heat (around 93.33°C / 95°C) for 1-2 minutes, until the pudding thickens to a creamy, spoonable consistency. It should coat the back of a spoon.
7. 7Remove the pot from the heat. Carefully ladle the hot rice pudding into 4 individual serving bowls or a larger serving dish.
8. 8Evenly sprinkle the 1/2 teaspoon of ground cinnamon and the 2 tablespoons of shredded coconut over the top of the rice pudding.
9. 9Allow the rice pudding to cool slightly at room temperature for about 15-20 minutes before serving warm, or cover and refrigerate for at least 2 hours if you prefer to serve it cold.

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