Milk Pudding

Directions

1. 1
   Mix the cornstarch and ground rice with about 1/2 cup cold milk and beat well, making sure that you break up any small lumps.
2. 2
   Bring the rest of the milk to the boil in a large, preferably nonstick, pan.
3. 3
   Add the cornstarch and ground rice mixture, stirring vigorously with a wooden spoon.
4. 4
   Keep over low heat, and stir constantly, until you feel a slight resistance.
5. 5
   Continue to cook gently over low heat for 15 to 20 minutes, or until the cream thickens further, stirring occasionally.
6. 6
   Be very careful not to scrape the bottom of the pan; the cream burns slightly at the bottom, and if it is scraped it will give a burnt taste to the pudding.
7. 7
   Add the sugar toward the end.
8. 8
   Stir in the orange blossom water and 1 tablespoon rose water, and cook a few moments more.
9. 9
   Let the cream cool a little before pouring into a glass serving bowl.
10. 10
    Let it cool, then chill in the refrigerator, covered with plastic wrap.
11. 11
    When the pudding is cold, prepare a honey syrup in a small pan by bringing to the boil the honey with about 1/2 cup water.
12. 12
    Stir well and add the remaining 1/2 tablespoon of rose water.
13. 13
    Let it cool and pour over the cold, firmed cream; it will seep in a little.
14. 14
    Serve sprinkled with a pattern of chopped almonds and pistachios.
15. 15
    Instead of garnishing with chopped nuts, serve topped with rose petal jam, which is available from Middle Eastern stores.