Editor's note: This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. _Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

　　To read more about Mehdawy and Egyptian cuisine, click here._

　　Rice pudding is a dish that many cultures share — for some, it conjures up the image of English nursery desserts, for others, an aromatic Chinese recipe. It is made all over the world with many varieties of rice. In Egypt, it's another legacy of the rice-loving Persians. The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians, but arborio is very similar and makes a good substitute.

　　

Ingredients

Makes 4 servings

　　1/2 cup arborio rice

　　3 cups cold milk

　　1 1/2 cups sugar

　　2 tablespoons cornstarch

　　1 tablespoon rosewater (available at specialty foods shops)

　　1 cup chopped almonds

　　2 teaspoons ground cinnamon

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.