Orange Blossom Scented Rice Pudding

Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky.

In a medium saucepan, combine the rinsed rice, whole milk, and granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Once simmering, reduce the heat to low and continue to cook, stirring frequently, for 30-35 minutes, or until the rice is tender and the pudding has thickened to a creamy consistency. The mixture should coat the back of a spoon.

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

Pour the rice pudding into individual serving bowls or a larger serving dish. Allow it to cool slightly at room temperature, then refrigerate for at least 1 hour to chill thoroughly.

Before serving, sprinkle the chopped pistachios and ground cinnamon over the chilled rice pudding.