This dessert is what I like to call a “No Brainer!”. It does not require any special ingredients, any special utensils or even any talent at all. It might need a little bit of patience, but then again most desserts do. However, this dish is so delicious and so resilient, you will not regret the time it took you to get it ready. Also, it is just mostly idle time, so no complaints there.
The classic Egyptian rice pudding is simple and delicious that can be served as a dessert, a snack or sometimes even as breakfast. What I love most about it is how it is creamy and smooth yet it has a very nice bit to it. And if you are a fan of crunchy food, you can easily add any nuts to it or just as garnish. Raisins and coconut shavings go very well with this rice pudding. It is also often topped with cinnamon or fruit, some even serve it with ice cream. In short, you can do anything to it to fancy it up or dial it down.
Some recipes use mastic gum and/or cornstarch. I genuinely dislike the thick rind that results from the use of cornstarch and that’s why it was very important for me to create a recipe that steers clear of it. So, without further ado, I present to you the simplest, most basic recipe for Egyptian rice pudding.
- 2 liters of full-fat milk
- 1 cup unwashed Egyptian rice
- 1 cup sugar
- 2 tsp vanilla extract
- In a large pot, heat the milk on medium-high heat until it simmers and you can see small bubbles on the sides.
- Put the heat down to low, add the sugar and stir until dissolved.
- Add the rice and stir slowly.
- Keep stirring every now and then making sure you scrape the bottom to prevent the rice from sticking to the bottom.
- This takes around 2 to 3 hours until the rice absorbs the milk and thickens into a porridge-like consistency.
- Add the vanilla and stir.
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- start scooping it into bowls, glasses or ramekins. Make sure they can resist the heat.
- Finally, top it off with whatever you like, even chocolate shavings go well with it.
- Consume hot or cold. It refrigerates well for a few days.
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