Rice pudding is a dish that many cultures share — for some, it conjures up the image of English nursery desserts, for others, an aromatic Chinese recipe. It is made all over the world with many varieties of rice. In Egypt, it's another legacy of the rice-loving Persians. The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians, but arborio is very similar and makes a good substitute.
Editor's note: This recipe is adapted from ‘My Egyptian Grandmother's Kitchen’ by Magda el-Mehdawy. Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
Egyptian rice is a rounded-grain type very similar to Italy's arborio, with a starchy coating that melts into creaminess, an attribute that is essential for this dish. Be sure to use whole milk, not skim.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In large saucepan over medium heat, bring 1 cup water to boil. Stir in rice, cover, and return to boil. Lower heat and simmer until water is absorbed, about 10 minutes.
Step 2
While rice is cooking, pour milk into large bowl. Whisk in sugar and cornstarch until dissolved. Stir in rosewater. When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil. Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes. Pour into 4 ramekins or 1 medium-sized glass baking dish and chill, covered, at least 3 hours.
Step 3
Sprinkle with almonds and cinnamon just before serving.
