Syrian Riz bi Haleeb (Rice Pudding) with Cinnamon and Pistachios

Rinse the short-grain rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup of whole milk. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15 minutes, or until the rice has absorbed most of the milk and is partially cooked.

Add the remaining 3 cups of whole milk and the granulated sugar to the saucepan with the rice. Increase heat to medium-low and cook, stirring occasionally, for 20 minutes, or until the rice is very tender and the mixture has thickened slightly.

In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering rice pudding, stirring constantly. Continue to cook for 2-3 minutes, or until the pudding has thickened to your desired consistency.

Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to combine.

Pour the hot rice pudding into individual serving bowls or a large serving dish. Allow it to cool at room temperature for about 15-20 minutes.

Once slightly cooled, cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle each portion generously with ground cinnamon and chopped pistachios.