Egyptian Rice Pudding (Roz Bel Laban)

Ingredients

• 1 cup Short-grain rice
• 4 cups Whole milk
• 1 can (13.5 oz) Coconut milk
• 0.75 cup Sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cinnamon (for garnish)

Instructions

1. 1Place the 1 cup of short-grain rice in a fine-mesh sieve and rinse it under cool running water until the water that drains out is completely clear. This removes excess starch, which helps create a creamier pudding.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1 cup of short-grain rice, 4 cups of whole milk, and 1 can (13.5 oz) of coconut milk. Place the pot over medium heat.
3. 3Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pot. Once it begins to bubble gently, reduce the heat to low.
4. 4Continue to cook the rice pudding on low heat for 30 to 40 minutes, stirring occasionally. The pudding is ready when the rice is very soft and the mixture has thickened to a creamy consistency, similar to a thick soup.
5. 5Stir in the 0.75 cup of sugar and 1 teaspoon of vanilla extract until the sugar is fully dissolved. Cook for another 1-2 minutes, stirring constantly, until the sugar is incorporated.
6. 6Ladle the hot rice pudding into individual serving bowls or a large serving dish. The pudding will continue to thicken slightly as it cools.
7. 7Sprinkle the top of the rice pudding with 0.5 teaspoon of cinnamon for garnish.
8. 8Serve the Egyptian Rice Pudding warm, or cover and chill it in the refrigerator for at least 2 hours before serving cold.

Substitutions

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