- 1/ 2 cups basmati rice
- 5 cups milk
- 4 tablespoons sugar
- 2 tablespoons cornstarch
- 2 teaspoons orange blossom water
- 4 tablespoons chopped pistachio
Wash rice and soak in water for around 15 minutes.
Boil milk in a heavy-bottomed pan. Add soaked rice and allow to cook for around 20-25 minutes or until the rice is nicely cooked.
When the rice is cooked, add sugar, mix and cook for another minute so that sugar gets dissolved completely.
In a bowl mix cornflour with some milk at room temperature to form a paste. Add this paste to the pot and mix. Let the pudding cook for another few minutes till it starts getting thickened.
Add orange blossom water, mix and switch off the gas.
Pour the pudding in serving bowls and garnish with chopped pistachios.
Allow the pudding to reach room temperature. It can be served warm as well as chilled. If you prefer chilled, put in the fridge for at least 2-3 hours before serving.