Egyptian Rice Pudding (Roz bel Laban)

Ingredients

• Rice1/2 cup
• Milk1/2 kg
• cornstarch or starch1 tbsp or more
• vanillaa little
• Sugarto taste
• fruit, nuts, cream, whipped cream, or ice creamas desired

Allergens (inferred from ingredient names): milk, nuts

Nutrition per serving (modelled estimate, not measured): kcal 250, protein 7, fat 5, carbs 44, fiber 0, sugar 22

Original steps

1. Boil the washed rice in a pot of boiling water over low heat until cooked through but still firm.
2. Drain the rice completely using a strainer.
3. Boil the milk with sugar, then add the rice; lower the heat and stir for about 5 minutes until it thickens and is no longer runny, then remove from heat.
4. If the consistency is still too liquid, mix one tablespoon of cornstarch with a little cold milk, pour it over the rice mixture, and return to heat, stirring constantly until the desired consistency is reached.
5. Add the vanilla and remove the mixture from the heat.
6. Prepare bowls or cups moistened with water and fill them with the mixture to cool.
7. Garnish with nuts, raisins, or coconut, or top with cream or whipped cream; you can also add sliced fruit (especially banana) or ice cream.