Rose Water Rice Pudding

Comfort food with an unusual twist for lovers of Turkish Delight. Looks beautiful garnished with fresh rose petals. Note regarding pudding rice: pudding rice is a type of rice sold in the United Kingdom. If you can't find it, use a short grain rice. It doesn't have to be soaked beforehand. Do not use Basmati rice, that's a form of long grain rice!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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)

Directions

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).