Roz bi Haleeb

• 1 cup short-grain or round rice
• 1 1/4 cups water
• 5 cups whole milk
• 3/4 cup sugar, or to taste
• 1 tablespoon orange-blossom or rose water
• 1/4 teaspoon powdered mastic

1. Boil the rice in the water for 8 minutes.
2. Add the milk and simmer over very low heat for 3045 minutes, stirring occasionally to make sure that the bottom does not stick and burn.
3. When the rice is very soft and the milk is not entirely absorbed, add the sugar and stir until dissolved.
4. Add orange-blossom or rose water and the mastic, and stir vigorously.
5. Cook for 1/2 minute longer, and pour into a serving bowl.
6. The pudding should be creamy.
7. If it is dry, add a little milk.
8. Serve hot or cold.
9. Garnish, if you like, with chopped nuts, or top with fruit preserves or fruits poached in syrup.
10. Pour the pudding into a baking dish and bake at 350F for 30 minutes, until a brown crust forms.

shortgrain, water, milk, sugar, orangeblossom, powdered mastic

Taken from www.epicurious.com/recipes/food/views/roz-bi-haleeb-373587 (may not work)