Arabian Rosewater Pudding

A delightful Arab dessert infused with the delicate fragrance of rosewater.

Steps

1. Rinse the rice under cold water until the water runs clear. 2. In a saucepan, add the rice and milk. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. 3. Add the sugar and rosewater to the rice mixture. Stir well until the sugar dissolves. 4. Continue to simmer for another 10 minutes, or until the pudding thickens to a creamy consistency. 5. Remove from heat and let it cool for a few minutes. 6. Transfer the pudding to serving bowls and refrigerate for at least 2 hours. 7. Before serving, garnish with chopped pistachios.

1/4 cup of rice 1 cup of milk 2 tablespoons of sugar 1 teaspoon of rosewater 1 tablespoon of chopped pistachios for garnish