Egyptian Orange Blossom Rice Pudding

Rinse the short-grain rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes, or until the water is absorbed.

Add the whole milk and granulated sugar to the saucepan with the rice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Continue to simmer for 20-25 minutes, stirring frequently, until the rice is tender and the pudding has thickened to your desired consistency.

In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir the cornstarch slurry into the simmering rice pudding. Continue to cook for another 2-3 minutes, stirring constantly, until the pudding thickens further.

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

Pour the rice pudding into individual serving bowls or a large serving dish. Allow it to cool slightly at room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Before serving, garnish each portion with a sprinkle of ground cinnamon and chopped pistachios.