Roz Bel Laban (Egyptian Rice Pudding)

Method

1. 1

   Combine the rice with half the milk in a pot over medium heat and bring to a gentle simmer, stirring so it doesn't catch on the bottom.

2. 2

   Simmer gently, stirring now and then, until the rice is fully tender.

3. 3

   Stir the cornstarch into a splash of the remaining milk until smooth, so it won't clump when it hits the hot pot.

4. 4

   Pour in the rest of the milk along with the sugar, vanilla and the slaked cornstarch.

5. 5

   Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

   💡 It thickens again in the fridge — stop one step looser than you want.

6. 6

   Pour into small bowls and let cool to room temperature.

7. 7

   Chill in the refrigerator until set and barely wobbling.

8. 8

   Scatter crushed pistachio over each bowl just before serving, and eat cold.