Rose Water Rice Pudding - cooking recipe

Ingredients

1 cup pudding rice or 1 cup short-grain rice
3/4 cup superfine sugar or 3/4 cup caster sugar
2 1/2 cups whole milk, plus
2 -3 tablespoons extra whole milk, for mixing
2 tablespoons cornstarch
3 tablespoons rose water
ground cinnamon, for sprinkling
fresh rose petals, for garnish (not dried) (optional)

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. Do not cover.
Add the milk and sugar.
Return to a boil and then reduce the heat and simmer. Do not cover.
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 rosewater and bring to a boil. Do not cover.
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 and garnish with rose petals (if desired).