Middle Eastern Orange Blossom Rice Pudding

Rinse the short-grain rice thoroughly under cold water until the water runs clear. Drain well.

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

Once simmering, reduce the heat to low, cover, and cook for 20 minutes, stirring every 5 minutes, until the rice is tender and has absorbed most of the milk.

In a small bowl, whisk together the granulated sugar, cornstarch, and cold water until smooth. This creates a slurry.

Pour the cornstarch slurry into the rice mixture in the saucepan. Increase the heat to medium-low and cook, stirring constantly, for 5-7 minutes, until the pudding thickens to your desired consistency.

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

Divide the warm rice pudding among 4 individual serving bowls. Allow to cool slightly at room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.

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