al Roz bi Laban (Egyptian Rice Pudding)

This is a traditional Egyptian recipe for a classic milk-based rive pudding thickened with cornflour (cornstarch) and flavoured with raisins and cinnamon.

Ingredients:
200g sugar 600ml milk
140g short-grain rice,
 washed and drained 1 tbsp cornflour (cornstarch)
4 tbsp raisins,
to serve
2 tsp ground cinnamon

Method:
Combine the sugar and milk in a pan and heat gently until the sugar has all dissolved. Stir-in the rice at this point and simmer gently until the rice is completely tender (about 35 minutes).
Mix the cornflour to a slurry with 4 tbsp water and add this to the rice mixture.
Return to a simmer and cook for about 5 minutes, stirring slowly, or until the mixture has thickened. Take off the heat and set aside until cold.
Transfer the rice pudding to a serving dish and stir-in the raisins. Dust the top with the ground cinnamon and serve.