Gluten-Free Lebanese Rice Pudding (Riz bi Haleeb)

Instructions

1. 1Rinse the 1/2 cup Arborio Rice under cold water in a fine-mesh sieve until the water runs clear.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1/2 cup Arborio Rice and 2 cups Water. Bring this mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the water has been absorbed by the rice.
3. 3Pour in the 4 cups Whole Milk and add the 1/2 cup Sugar to the pot. Increase the heat to medium and bring the mixture to a gentle simmer, stirring constantly with a whisk or wooden spoon to prevent the rice from sticking to the bottom of the pot. Cook for 30 minutes, stirring frequently, until the rice is very soft and the pudding has thickened to a creamy consistency.
4. 4Remove the pot from the heat and stir in the 1 tbsp Rose Water and 1/4 tsp Ground Cinnamon until fully combined.
5. 5Pour the rice pudding into individual serving dishes or one large serving bowl.
6. 6Allow the pudding to cool slightly at room temperature for about 15 minutes. This helps prevent the dishes from cracking and allows the pudding to set a bit before chilling.
7. 7Cover the pudding and refrigerate for at least 2 hours, or until thoroughly chilled and firm. Chilling allows the flavors to meld and the pudding to reach its final texture.
8. 8Before serving, sprinkle the 1/4 cup Pistachios over the top of the chilled rice pudding.

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