Egyptian Rice Pudding with Rosewater and Pistachios

Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25-30 minutes, stirring every 5-7 minutes to prevent sticking, until the rice is tender and has absorbed most of the milk.

In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir the cornstarch mixture into the simmering rice pudding. Continue to cook over low heat, stirring constantly, for 5-7 minutes, until the pudding thickens to your desired consistency.

Remove the saucepan from the heat and stir in the rosewater. Pour the hot rice pudding into individual serving bowls or a large serving dish.

Allow the pudding to cool slightly at room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled and set. Garnish with chopped pistachios before serving.