Roz bi Laban (Egyptian Rice Pudding) is a traditional Egyptian recipe for a classic milk-based rice pudding thickened with cornflour (cornstarch) and flavoured with raisins and cinnamon. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Egyptian Rice Pudding (Roz bi Laban).
Combine the sugar and milk in a pan and heat gently until the sugar has all dissolved. Stir-in the rice at this point and simmer gently until the rice is completely tender (about 35 minutes). Mix the cornflour to a slurry with 4 tbsp water and add this to the rice mixture. Return to a simmer and cook for about 5 minutes, stirring slowly, or until the mixture has thickened.
Take off the heat and set aside until cold. Transfer the rice pudding to a serving dish and stir-in the raisins. Dust the top with the ground cinnamon and serve.
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