Roz bi laban (Egyptian rice pudding)

Rinse the short-grain white rice thoroughly, cover it with water in a heavy-bottomed pot and simmer over low heat for 15 minutes, until the grains are almost tender.

Add the milk to the rice, bring the mixture almost to a boil, then reduce the heat and cook uncovered for 30–35 minutes, stirring often so the milk and rice don't scorch.

Dissolve the cornstarch in a small amount of cold milk, pour the mixture into the pot and whisk until smooth.

Add the sugar and a pinch of salt, and cook for another 5–7 minutes over low heat, until the pudding noticeably thickens but stays creamy.

Remove the pot from the heat, stir in the vanilla extract and spoon the pudding into serving bowls.

Cover the bowls and chill in the refrigerator for at least 2 hours.

Before serving, dust each portion with ground cinnamon.