Gluten-Free Egyptian Roz Bel Laban (Rice Pudding) with Coconut Milk

Ingredients

• 1/2 cup Short-Grain Rice
• 2 cups Water
• 2 cans Full-Fat Coconut Milk
• 1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Cinnamon
• 1/4 cup Raisins
• 2 tablespoons Shredded Coconut

Instructions

1. 1Rinse the rice under cold water until the water runs clear.
2. 2Place the rice in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the water is absorbed and the rice is partially cooked.
3. 3Add the coconut milk and sugar to the pot. Stir well to combine.
4. 4Bring the mixture to a simmer, then reduce heat to low and cook for 25-30 minutes, stirring occasionally, until the rice is very soft and the pudding has thickened.
5. 5Stir in vanilla extract and cinnamon.
6. 6Pour the rice pudding into individual serving bowls or a large dish.
7. 7Garnish with raisins and shredded coconut.
8. 8Serve warm or chilled.

Substitutions

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