Rice Pudding

There are about a million different ways to make rice pudding. Each culture adds their own flavor and style. This is a very basic Middle Eastern style recipe and what I grew up with. It is easy to make and can be adapted to one's own taste.

You will need:
2 cups short* grain rice rinsed well
6 cups of water
8 cups of milk
1/2 - 1 cup of sugar depending on taste
1 teaspoon Rose water (optional)

Garnishs or additional add-ins:
Orange Blossom Water*
Chopped Pistachios or other nuts
Cinnamon and/or Coconut
Sprinkles (for the kids!)

Directions:

1. In a medium saucepan combine the rice and water and cook until done. Drain water.
2. While the rice is cooking put the milk in a large pot and bring to a boil, taking care not to burn it.
3. Once the rice is cooked and the milk is boiling, add the rice to the milk and continue stirring for about 15-20 minutes or until the pudding has thickened to desired consistency.
4. Stir in sugar and rose water.
5. Put the pudding into individual serving bowls or one large container. Allow to cool for some time and then transfer to the refridgerator to chill*.
6. Garnish and enjoy!

*Notes
- Long grain may be used as well but I prefer short.
- May be eaten warm or cold.
- Do not use both rose and orange blossom water together. Choose one or the other.