- 6 cups whole milk
- 1/2 cup short grain rice
- 1/4 cup sugar, or more to taste
- 11/2 tablespoons cornstarch
- 1 tablespoon rose water, (may add or less or completely omit for a classic rice pudding)
- crushed pistachios
Rinse the rice in cold water. Combine 5 1/2 cups milk and 1/2 cup of rice in a large pot on medium heat. Be sure to constantly stir throughout this entire process so the rice never sticks to the bottom and burns. Once the mixture has begun to boil, lower the heat. Add in the sugar and rose water and adjust to preferred taste (Some like more or less sweetness). Continue to stir constantly.
Once the rice has fully cooked, in a separate bowl, dissolve the cornstarch in the remaining 1/2 cup of milk. Stir the cornstarch mixture into the pot and let it simmer on low for another 15 minutes. Constantly stir the rice pudding the entire time it is on the heat to prevent burning.
Scoop the mixture in several bowls and refrigerate for a couple of hours. Top with crushed pistachios and enjoy cold!