Egyptian rice pudding (roz bel laban)

Ingredients

• 1 cup short-grain rice
• 1 liter whole milk
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon rose water (optional)
• Chopped walnuts, to decorate

Step-by-step preparation

1. Rinse the rice under the tap and drain.
2. In a large saucepan, combine the rice, milk and sugar.
3. Bring to a boil over medium heat, stirring constantly so the rice doesn’t stick to the bottom of the pan.
4. Once it starts to boil, reduce the heat to low and simmer for about 30–40 minutes, until the rice is tender and the mixture has thickened.
5. Add the ground cinnamon and rose water and stir well. The rose water is optional, but it gives Egyptian rice pudding a very special touch.
6. Take the rice pudding off the heat and let it cool to room temperature.
7. Once cool, refrigerate for at least 2 hours, until well chilled.
8. Before serving, top the Egyptian rice pudding with chopped walnuts.