Ingredients:
- ½ cup Egyptian rice (washed)
- 1 liter milk (full-fat is best)
- ½ cup sugar (or to taste)
- 1 tablespoon cornstarch dissolved in ¼ cup cold milk
- ½ teaspoon vanilla
- A pinch of cinnamon (optional, for garnish)
- Nuts or raisins (optional, for garnish)
How to Prepare:
Cooking the rice:
In a pot, bring 1½ cups of water to a boil.
Add the rice and let it simmer on low heat until the water is absorbed and the rice is cooked (about 15 minutes).
Adding the milk:
Once the rice is cooked, add the milk to the pot.
Stir and let it simmer on low heat, stirring occasionally.
Adding sugar and cornstarch:
Add the sugar and stir well until it dissolves.
Once it starts boiling, add the cornstarch mixture.
Keep stirring until the mixture starts to thicken.
Final touch:
Add the vanilla and stir for one more minute, then turn off the heat.
Serving:
Pour the rice pudding into serving bowls.
Garnish with cinnamon, nuts, or raisins as desired.
Serve hot or cold, depending on your preference.
