Rosewater Rice Pudding

Instructions

1. Step 1

   Rinse the rice in a fine-mesh strainer under cool running water, then drain well.

   Ingredients used: 150.0 gr Short-Grain White Rice

   Cookware: fine mesh strainer

2. Step 2

   Put the rinsed rice and water in a medium saucepan. Bring to a boil over medium heat, then reduce to low heat and cook until most of the water is absorbed.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 ml Water

   Cookware: medium saucepan, wooden spoon

3. Step 3

   Add the milk and salt. Bring to a gentle simmer over medium heat, then reduce to low heat and cook, stirring frequently, until the rice is tender and the mixture is creamy.

   Timer: 35 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 1000.0 ml Whole Milk

   Cookware: medium saucepan, wooden spoon

4. Step 4

   Stir in the sugar and continue cooking over low heat until dissolved and the pudding lightly coats the spoon.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar

   Cookware: medium saucepan, wooden spoon

5. Step 5

   Remove the saucepan from the heat and stir in the rose water.

   Ingredients used: 30.0 ml Rose Water

   Cookware: medium saucepan, wooden spoon

6. Step 6

   Divide the pudding among serving bowls and let it cool for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: serving bowl

7. Step 7

   Cover and refrigerate until thoroughly chilled, then sprinkle with the chopped pistachios before serving.

   Timer: 120 min (fixed)

   Ingredients used: 30.0 gr Pistachio

   Cookware: serving bowl