Easy Rice Pudding with Milk

Ingredients

• Half a cup of Egyptian rice, or short-grain rice
• 4 cups liquid milk
• 4 tablespoons cornstarch
• 1 1/2 tablespoons orange blossom water
• 1/2 cup sugar
• 1/4 teaspoon mastic
• 1/4 cup chopped pistachios for garnish

Method

1. Wash the rice and soak it in warm water.
2. After some time, drain the rice and place it in a pot over the heat, cover it with water, and let it boil for only 10 minutes over low heat.
   Timers: 10 min
3. Drain the rice and set it aside.
4. Add the cornstarch to the cold milk and stir until the cornstarch dissolves, then add the cooked rice to the milk and cornstarch in a pot and place the pot over the heat.
5. Leave the pot over low heat, stirring every now and then.
6. Grind the mastic with a tablespoon of sugar, and when the milk is hot, add it and stir.
7. After the rice pudding boils over low heat for a while, and once it thickens, add the orange blossom water and stir, then remove the pot from the heat.
8. Pour the rice pudding into cups and garnish with pistachios.
9. Let the rice pudding cool, then place it in the fridge until serving.
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