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

Instructions

1. 1Rinse the 0.5 cup of short-grain rice under cold running water in a fine-mesh sieve until the water draining from it runs clear.
2. 2In a medium saucepan, combine the 0.5 cup of rinsed short-grain rice and the 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer, approximately 85-96.11°C (85-96°C), for 15 minutes, or until all of the water has been absorbed by the rice.
3. 3Add the 2 cans of full-fat coconut milk and the 0.75 cup of sugar to the saucepan with the rice. Stir thoroughly with a spoon to combine these ingredients.
4. 4Increase the heat slightly to bring the mixture back to a gentle simmer, approximately 85-96.11°C (85-96°C), over low heat, stirring frequently to prevent the rice from sticking to the bottom of the saucepan. Continue to simmer for 30 minutes, or until the rice grains are very soft and the pudding has visibly thickened to a creamy consistency.
5. 5Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract until fully incorporated.
6. 6Carefully pour the hot rice pudding into individual serving dishes or a large bowl. Allow the pudding to cool at room temperature for at least 30 minutes until it is only slightly warm, then transfer it to the refrigerator to chill completely for a minimum of 2 hours; chilling allows the pudding to set and further thicken for optimal texture and flavor.
7. 7Before serving, sprinkle the 0.5 teaspoon of cinnamon and the 2 tablespoons of shredded coconut evenly over the chilled rice pudding as a garnish.

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