👨‍🍳 조리법

1. 1

   In a medium saucepan, combine the rice and 4 cups of whole milk. Add the pinch of salt. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is very soft and has absorbed most of the milk.

2. 2

   While the rice is cooking, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch with about 1/4 cup of reserved milk (or cold water) until smooth.

3. 3

   Once the rice is tender, stir in the sugar. Gradually whisk in the cornstarch slurry.

4. 4

   Increase the heat to medium and cook, stirring constantly, for another 5 minutes, or until the pudding thickens to your desired consistency.

5. 5

   Remove from heat and stir in the rose water and orange blossom water.

6. 6

   Pour the rice pudding into individual serving bowls. Let cool slightly, then cover and chill in the refrigerator for at least 2-3 hours before serving. Garnish with chopped pistachios.