Egyptian Roz Bil Laban Cardamom Rice Pudding

Step 1: In large pot, add milk, water, sugar, rice, butter, cardamom pods, and salt.

Step 2: Bring to a low boil over medium-high heat, stirring and scraping frequently with a silicone spatula or wooden spoon.

Step 3: Lower the heat to medium-low and simmer very gently, stirring well every few minutes to prevent sticking and over-thickening on the bottom, until the rice is swollen and soft, about 35 minutes.

Step 4: Meanwhile, in a separate bowl, whisk together 1/2 and 1/2 cream, eggs, rose water and vanilla.

Step 5: Temper with the hot rice.

Step 6: Stir the egg mixture into the pudding.

Step 7: Continue simmering, stirring continuously, until thick enough to coat the back of the spoon (it will thicken more as it cools), 10–15 minutes.

Step 8: Discard the cardamom pods, then ladle the pudding into a large serving bowl or multiple smaller serving bowls or cups.

Step 9: Cool completely at room temperature, then cover tightly with plastic wrap and chill. (The pudding can be made up to 2 days ahead.)

Step 10: Uncover, top generously with ground cinnamon and lightly with ground cardamom, and serve.