Fragrant Orange Blossom Rice Pudding with Pistachios

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.

Reduce the heat to low, cover, and cook for 20 minutes, or until the rice is tender and has absorbed most of the milk. Stir occasionally.

Stir in the granulated sugar until dissolved. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch mixture into the rice pudding, stirring constantly.

Continue to cook over low heat for 5-7 minutes, stirring frequently, until the pudding thickens to your desired consistency.

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

Pour the pudding into individual serving bowls. Let cool slightly, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Before serving, garnish each bowl with chopped pistachios.