Rice Pudding

Preparation 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. 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. Sprinkle with almonds and cinnamon just before serving. Magda el-Mehdawy shares her tips with Epicurious: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. Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy.

Preparation 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. 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. Sprinkle with almonds and cinnamon just before serving. Magda el-Mehdawy shares her tips with Epicurious: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. Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy.