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

Ingredients

• 1/2 cup Short-Grain Rice
• 2 cup Water
• 4 cup Milk
• 1/2 cup Sugar
• 1 tablespoon Tapioca Starch
• 1 teaspoon Rose Water
• 1/2 teaspoon Ground Cinnamon
• 1/4 cup Chopped Pistachios

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

Instructions

1. 1In a fine-mesh sieve, rinse the 1/2 cup Short-Grain Rice under cold running water for 1-2 minutes, until the water runs clear. Transfer the rinsed 1/2 cup Short-Grain Rice and 2 cups Water to a medium saucepan.
2. 2Place the saucepan over high heat and bring the mixture to a rolling boil (approximately 100°C / 100°C). Immediately reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the 2 cups of water are fully absorbed and the rice is tender.
3. 3Pour in the 4 cups Milk and add the 1/2 cup Sugar to the saucepan. Stir gently to combine the ingredients, then increase the heat to medium-low and bring the mixture to a gentle simmer, until small bubbles appear around the edges of the pudding.
4. 4In a small bowl, combine the 1 tablespoon Tapioca Starch with 2 tablespoons of the 4 cups Milk (taken from the total amount) and stir until the starch is completely dissolved and no lumps remain. Pour this tapioca mixture into the simmering rice pudding, stirring continuously for 1-2 minutes to ensure even thickening and prevent lumps.
5. 5Reduce the heat to low and continue to simmer the pudding for 20-25 minutes, stirring occasionally. The pudding is done when it has visibly thickened and coats the back of a spoon.
6. 6Remove the saucepan from the heat. Stir in the 1 teaspoon Rose Water and most of the 1/2 teaspoon Ground Cinnamon, reserving a small pinch for garnish.
7. 7Carefully pour the warm rice pudding into 6 individual serving bowls or a single large dish. Allow the pudding to cool at room temperature for at least 30 minutes, then transfer to the refrigerator to chill for at least 2 hours, which allows it to set further and enhances the flavors.
8. 8Just before serving, sprinkle the 1/4 cup Chopped Pistachios and the reserved pinch of Ground Cinnamon over the chilled rice pudding. Serve cold.

Substitutions

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