Rose Water Rice Pudding

• 1 cup pudding rice or 1 cup short-grain rice
• 3/4 cup superfine sugar or 3/4 cup caster sugar
• 2 1/2 cups whole milk, plus
• 2 -3 tablespoons extra whole milk, for mixing
• 2 tablespoons cornstarch
• 3 tablespoons rose water
• ground cinnamon, for sprinkling
• fresh rose petals, for garnish (not dried) (optional)

1. Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
2. Bring to a boil and cook until rice is tender. Do not cover.
3. Add the milk and sugar.
4. Return to a boil and then reduce the heat and simmer. Do not cover.
5. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
6. While stirring the rice, slowly add the cornstarch mixture.
7. Mix in the rosewater and bring to a boil. Do not cover.
8. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
9. Cool at room temperature and then refrigerate for at least one hour.
10. Dust with cinnamon before serving and garnish with rose petals (if desired).

pudding rice, superfine sugar, milk, milk, cornstarch, water, ground cinnamon, petals

Taken from www.food.com/recipe/rose-water-rice-pudding-210007 (may not work)