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

Ingredients

• 1/2 cup Short-grain rice
• 2 cups Water
• 4 cups Whole milk
• 1/2 cup Sugar
• 2 tablespoons Cornstarch
• 1/4 cup Cold milk
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Ground cinnamon

Instructions

1. 1Rinse the rice under cold water.
2. 2In a pot, combine the rice and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
3. 3Add the milk and sugar. Stir well and bring to a simmer.
4. 4In a small bowl, whisk together the cornstarch and cold milk to create a slurry.
5. 5Pour the cornstarch slurry into the rice mixture. Stir constantly until the pudding thickens, about 5-10 minutes.
6. 6Remove from heat and stir in the vanilla extract.
7. 7Pour the rice pudding into serving bowls or dishes.
8. 8Sprinkle with ground cinnamon and let cool slightly before serving.

Substitutions

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