Egyptian Rice Pudding Recipe

Rinse rice under cold water until the water runs clear.

Combine rice and water in a saucepan and bring to a boil over medium heat.

Reduce heat and simmer until rice is tender and water is absorbed, about 15-20 minutes.

In a separate saucepan, heat milk over medium heat until warm, but do not boil.

Stir in sugar, vanilla extract, and salt into the warm milk until dissolved.

In a small bowl, mix cornstarch with a few tablespoons of cold water to create a slurry.

Add the cornstarch slurry to the milk mixture, stirring constantly until thickened, about 5-7 minutes.

Combine the cooked rice with the milk mixture, stirring to combine well.

Add cinnamon and rose water, mixing thoroughly.

Pour the mixture into serving dishes and let cool to room temperature.

Refrigerate for at least 2 hours to set.

Before serving, top with chopped pistachios, raisins, and almonds.

Drizzle with orange blossom water for added flavor.

Serve chilled or at room temperature.

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