Prep Time: 5 min. Cook Time: 40 min. Total Time: 45 min. Servings: 7-8
Use: Basmati White, Long Grain White, or Arborio White
1 cup rice of choice
10 cups milk (whole or 2%)
1 tbsp corn starch
¾ cup granulated sugar
1½ tbsp rose water
1 tsp ground cinnamon
½ tbsp vanilla extract (optional) (or vanilla bean)
¼ cup toppings of your choice: crushed pistachios, dried rose petals, or almonds.
In a large saucepan, add 9.5 cups of milk on medium high.
Add in rinsed rice.
Bring milk to a boil and reduce heat to medium-low.
Stir constantly to avoid burning.
Simmer and stir for about 25-30 minutes until the rice is cooked and the milk begins to thicken.
Add in the sugar, rose water, ground cinnamon, and vanilla extract (optional).
Mix the corn starch in the leftover 1/2 cup of milk and slowly stir into pudding.
Allow it to simmer for an additional 5-7 minutes while constantly stirring.
Turn off heat once it is done and pour into serving dish.
Allow it to cool
Add toppings, serve, and enjoy!