Egyptian Rice Pudding (Roz Bel Laban)

Ingredients

• 1/2 cup Short-grain rice
• 2 cups Water
• 4 cups Whole milk
• 1/2 cup Sugar
• 1 tsp Vanilla extract
• 1/4 tsp Ground cinnamon

Instructions

1. 1Rinse the 1/2 cup short-grain rice thoroughly under cold running water until the water runs clear, then drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup short-grain rice and 2 cups water. Bring the mixture to a boil over medium-high heat (350°F / 175°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 15 minutes, or until the 2 cups of water are absorbed and the rice is partially cooked.
3. 3Add the 4 cups whole milk and 1/2 cup sugar to the pot with the rice. Stir everything together well until the 1/2 cup sugar is dissolved. Increase the heat to medium (300°F / 150°C) and bring the mixture just to a simmer, stirring occasionally to prevent sticking.
4. 4Reduce the heat to low (200°F / 95°C) and let the pudding simmer gently for 30 minutes, stirring frequently. Continue cooking until the rice is very soft and the pudding has thickened to a creamy consistency. You will notice it coats the back of a spoon.
5. 5Remove the pot from the heat and stir in the 1 tsp vanilla extract until fully combined.
6. 6Carefully pour the hot rice pudding into 4 individual serving bowls.
7. 7If desired, sprinkle the top of each serving with the 1/4 tsp ground cinnamon.
8. 8Serve the Egyptian Rice Pudding warm or chilled.

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