Egyptian Sweet Rice Pudding (Roz Bel Laban)

Ingredients

• 1/2 cup Short-grain rice
• 4 cups Whole milk
• 1/2 cup Heavy cream
• 1/2 cup Sugar
• 1 tsp Vanilla extract
• 1/2 tsp Cinnamon

Instructions

1. 1Place the 1/2 cup short-grain rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch, which helps create a creamier pudding.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1/2 cup short-grain rice with 4 cups whole milk. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes. The temperature should be around 180°F (82°C).
3. 3Once simmering, reduce the heat to low, so the mixture is barely bubbling. Cover the pot partially, leaving a small gap for steam to escape. Cook for 30 to 40 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. The rice should be very soft, and the mixture will have thickened considerably. You'll notice it has a creamy, porridge-like consistency.
4. 4Stir in the 1/2 cup heavy cream, 1/2 cup sugar, and 1 tsp vanilla extract. Continue to cook on low heat for another 5 minutes, stirring constantly, until the 1/2 cup sugar is completely dissolved and the pudding is smooth and glossy. The temperature should reach about 175°F (79°C).
5. 5Carefully ladle the hot rice pudding into individual serving bowls or a large serving dish. The pudding will continue to thicken slightly as it cools.
6. 6Allow the rice pudding to cool for at least 15 minutes before serving. This allows the flavors to meld and the pudding to reach a pleasant serving temperature.
7. 7Just before serving, sprinkle the top of the pudding with 1/2 tsp cinnamon. The pudding can be served warm or chilled, according to your preference.

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