North African Orange Blossom Rice Pudding

Rinse the short-grain rice 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 25 minutes, stirring every 5-7 minutes, until the rice is tender and most of the milk has been absorbed.

Stir in the granulated sugar and orange blossom water. Continue to cook, uncovered, over low heat for another 5-10 minutes, stirring constantly, until the pudding thickens to your desired consistency.

Remove from heat and let it cool slightly. The pudding will thicken further as it cools.

Divide the warm or chilled rice pudding into individual serving bowls.

Garnish each serving with a sprinkle of ground cinnamon and slivered almonds before serving.