Ground-Rice Pudding (Mehallabia)

• 1/3 cup raisins
• 2 tablespoons hot water
• 1 1/8 cups uncooked long-grain white rice
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 1/2 cups hot milk (140 F)
• 1 teaspoon vanilla
• 2 tablespoons chopped pistachios
• 2 teaspoons rose water (can use a sprinkle of cinnamon instead)

1. In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
2. In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes.
3. Preheat oven to 400u0b0F. Butter a 9-inch baking dish; set aside.
4. Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
5. Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
6. Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.

raisins, water, longgrain white rice, sugar, cornstarch, hot milk, vanilla, pistachios, water

Taken from www.food.com/recipe/ground-rice-pudding-mehallabia-173266 (may not work)