Egyptian Rice Pudding (Roz Bel Laban)

Ingredients

• 1/2 cup Short Grain Rice
• 4 cups Whole Milk
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Ground Cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2Place the 1/2 cup of Short Grain Rice into a fine-mesh sieve and rinse it thoroughly under cold running water for 30 seconds, until the water runs clear.
3. 3In a medium-sized baking dish (approximately 20.32 × 20.32 cm or 2-quart capacity), combine the rinsed 1/2 cup of Short Grain Rice, 4 cups of Whole Milk, 1/2 cup of Granulated Sugar, and 1 teaspoon of Vanilla Extract. Stir gently with a spoon to mix all ingredients.
4. 4Carefully place the baking dish into the preheated oven and bake for 45 minutes. The pudding is done when the rice is tender, the mixture has thickened, and the top is golden brown.
5. 5Carefully remove the baking dish from the oven. Let the pudding cool slightly at room temperature for at least 15 minutes before serving; this allows it to set further and become even creamier.
6. 6Before serving, sprinkle the 1/4 teaspoon of Ground Cinnamon evenly over the top of the warm pudding.

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