Creamy Milk Rice Pudding with Rose Water and Pistachios

What you need

• 120 g (2/3 cup) short-grain rice, or medium-grain; rinsed until the water runs nearly clear
• 300 ml (1 1/4 cups) water
• 1 l (4 cups) whole milk
• 80 g (1/3 cup plus 1 tbsp) sugar, adjust to taste
• 1 tbsp rose water, or orange blossom water; start with 2 tsp if yours is strong
• 2 tbsp pistachios, finely crushed, unsalted

Method

Restated from the original video

1. 1

   Put the rice and water in a heavy saucepan and bring to a boil. Lower the heat to medium-low and cook until the water is absorbed, 8-10 min.

2. 2

   Pour in the milk and bring to a gentle boil, stirring so nothing catches on the bottom.

3. 3

   Lower the heat so the milk barely bubbles. Cook uncovered, stirring often, until the rice is very soft and the mixture is thick and creamy, 30-35 min.

4. 4

   Stir in the sugar and cook until dissolved, 3-5 min.

5. 5

   Take the pot off the heat and stir in the rose water.

6. 6

   Ladle the pudding into bowls. It thickens as it cools, so keep it slightly looser than you want it at the table.

7. 7

   Serve warm or chill for 2-3 hours, topped with the crushed pistachios.

Imported from greenbowl2soul.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.