Orange Blossom Rice Pudding - cooking recipe

Ingredients

1 cup pudding rice (or similar short grain rice)
3/4 cup superfine sugar (caster)
2 1/2 cups whole milk, plus a few tablespoons extra for mixing
2 tablespoons cornstarch
3 tablespoons orange blossom water
ground cinnamon, for sprinkling

Preparation

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.
Bring to a boil and cook until rice is tender.
Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
While stirring the rice, slowly add the cornstarch mixture.
Mix in the orange blossom water and bring to a boil.
Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
Cool at room temperature and then refrigerate for at least one hour.
Dust with cinnamon before serving.