Egyptian Rosewater Rice Pudding (Roz Bel Laban)

Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed.

Add the whole milk, granulated sugar, and salt to the saucepan with the rice. Stir well. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Continue to simmer for 20-25 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.

While the pudding simmers, whisk together the cornstarch and cold water in a small bowl until smooth. This creates a cornstarch slurry.

Pour the cornstarch slurry into the simmering rice pudding, stirring constantly for 1-2 minutes until the pudding thickens further. Remove the saucepan from the heat.

Stir in the rosewater. Taste and adjust sweetness or rosewater if desired.

Divide the rice pudding among individual serving bowls. Let it cool slightly at room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Before serving, garnish each bowl with shredded coconut and chopped pistachios.