👨‍🍳 Instructions

1. 1

   In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes, or until the water is absorbed and the rice is partially cooked.

   💡 Tip: Rinsing the rice removes excess starch, preventing a gummy texture.
2. 2

   Add the milk and sugar to the saucepan with the rice. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.

   💡 Tip: Use whole milk for the creamiest texture.
3. 3

   Continue to simmer for about 15-20 minutes, stirring often, until the rice is tender and the mixture has thickened.

4. 4

   In a small bowl, whisk together the cornstarch with a few tablespoons of milk or water until smooth. Stir this slurry into the rice pudding.

   💡 Tip: Ensure the cornstarch is fully dissolved to avoid lumps.
5. 5

   Cook for another 2-3 minutes, stirring constantly, until the pudding has thickened to your desired consistency.

6. 6

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

   💡 Tip: Add the floral waters off the heat to preserve their delicate aroma.
7. 7

   Pour the rice pudding into individual serving bowls or a larger dish. Let it cool slightly at room temperature, then cover and chill in the refrigerator for at least 2 hours before serving.

8. 8

   Garnish with chopped pistachios and dried rose petals (if using) before serving.

   💡 Tip: To prevent a skin from forming, you can press plastic wrap directly onto the surface of the pudding while it cools.