Rinse the rice under cold water until the water runs clear.

In a medium-sized saucepan, combine the rinsed rice and almond milk.

Place the saucepan over medium heat and bring the mixture to a gentle boil.

Reduce the heat to low and let the rice simmer, stirring occasionally, for about 30-40 minutes or until the rice is cooked and the mixture thickens.

Stir in the sugar and vanilla extract. Cook for an additional 5 minutes until the sugar dissolves and the flavors combine.

Remove the saucepan from heat and allow the rice pudding to cool for a few minutes.

In a separate mixing bowl, whisk together 1/4 cup of almond milk and 1 tablespoon of cornstarch until well combined.

Slowly pour the cornstarch mixture into the rice pudding while stirring continuously.

Return the saucepan to the heat and cook for another 5 minutes, stirring constantly, until the pudding thickens.

Remove from heat and let it cool to room temperature.

Once cooled, divide the rice pudding into serving bowls or glasses.

Sprinkle ground cinnamon on top and garnish with crushed pistachios if desired.

Refrigerate for at least 2 hours or until chilled.

Serve your vegan Egyptian Roz bil Laban cold and enjoy!