Egyptian Rice Pudding (Roz Bel Laban - Dairy-Free)

Ingredients

• 1/2 cup Rice
• 2 cups Water
• 2 cans Coconut Milk
• 1/2 cup Sugar
• 1 tsp Rose Water
• 2 tbsp Cornstarch
• 1/2 tsp Cinnamon

Instructions

1. 1Rinse the rice and cook it in water in a pot until the rice is softened and almost all the water is absorbed (about 15 minutes).
2. 2Add coconut milk and sugar to the pot. Bring to a simmer, stirring occasionally to prevent sticking.
3. 3In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry.
4. 4Pour the cornstarch slurry into the pot and stir constantly until the pudding thickens (about 5-10 minutes).
5. 5Remove from heat and stir in the rose water.
6. 6Pour the rice pudding into individual serving bowls or one large serving dish.
7. 7Let it cool slightly, then sprinkle with ground cinnamon. Serve warm or cold.

Substitutions

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