Rice pudding is a common desert in many countries, and of course each country has its own twist. I love the indian version of the rice pudding but it is quite different from the Egyptian one. The Egyptian rice pudding is thicker (hence heavier and fattier) and it does not have cardamom. Also, the Egyptian rice pudding is made with the shorter grain rice, also known as the calrose rice. It goes very well with the pudding since it absorbs more water and helps making the pudding on the thicker side. Egyptians like to garnish the rice pudding with different toppings including one and/or some of the options below:
- roasted nuts
- white honey
- in rare extreme cases, I saw peach pudding layer, flan, ice cream and other variations
Egyptian Rice Pudding Recipe
Rice Pudding Ingredients
1 cup calrose rice
2 cups of water
4 cups milk
2 cups of sugar (or more per your taste)
1.5 cup heavy whipped cream
1 tablespoon raisins
1 or 2 teaspoons coconut
2 teaspoons vanilla or 2 packets of vanilla powder
2 tablespoons corn starch
Wash and soak the rice for 30 mins.
On a medium heat, cook the cup of rice in boiling 2 cups of water with 1 teaspoon or a packet of vanilla. Lower down the heat and simmer for 25 mins.
Prepare the corn starch mix: mix corn starch with about 3 tablespoons of heavy whipping cream, mix to dissolve.
In another deep pot, add the cooked rice, the milk, the cream, the sugar, coconut and the 2 teaspoons of vanilla. When it boils add the raisins and the corn starch mix. Stir slowly and bring to boil. Then simmer for 15 minutes.
After that, turn off the heat and pour it into small bowls.
Garnish with cinnamon and/or raisins. Enjoy!