1. Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice. 2. Bring to a boil and cook until rice is tender. Do not cover. 3. Add the milk and sugar. 4. Return to a boil and then reduce the heat and simmer. Do not cover. 5. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste. 6. While stirring the rice, slowly add the cornstarch mixture. 7. Mix in the rosewater and bring to a boil. Do not cover. 8. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins. 9. Cool at room temperature and then refrigerate for at least one hour. 10. Dust with cinnamon before serving and garnish with rose petals (if desired). ---------------------------------------------------------------------------
Nutrition
Ingredients
