How to Make the Best Rice Pudding

Ingredients

• 2.5 liters milk
• 1 cup Egyptian rice
• 1 cup orange blossom water and rose water
• 3 cups sugar, or to taste
• 2 cups water

Method

1. First, if the milk is fresh, meaning not canned, we "boil it over"... that is, we place it in a pot over the heat until it rises to the top, taking care to lower the heat before it overflows from the pot, and let it boil for two boils, then turn off the heat
2. We prepare a second pot... wash it with clean water and transfer the "boiled over" milk to it... this way we avoid the milk sticking to the pot
3. We wash the rice and drain it, then add it directly to the milk along with the sugar, rose water, orange blossom water, and two cups of water
4. We place the pot over medium heat and stir constantly until it boils, then reduce the heat very low and leave the rice pudding on the stove for two hours, stirring about every quarter hour
5. When we find that the texture has become thick, remove it from the heat and pour it into serving cups
6. Let the rice pudding cool completely at room temperature and serve it, or chill it in the refrigerator
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