Rice Pudding with Rosewater and Pistachio-Free Garnish

Ingredients

• 1/2 cup Short-grain rice
• 4 cups Milk
• 1/2 cup Sugar
• 2 tbsp Rose water
• 1/4 tsp Cardamom powder
• 2 tbsp Sesame seeds (toasted)

Instructions

1. 1Place the 1/2 cup short-grain rice in a fine-mesh sieve and rinse it thoroughly under cool running water until the water runs clear. This removes excess starch, which helps prevent the pudding from becoming gummy.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1/2 cup short-grain rice with the 4 cups of milk. Place the pot over medium-high heat and bring the mixture just to a boil, stirring occasionally to prevent sticking. Once boiling, immediately reduce the heat to low, cover the pot loosely, and let it simmer gently for 30 to 40 minutes. Stir the pudding every 5 to 10 minutes to ensure the rice cooks evenly and the pudding thickens without scorching on the bottom. The pudding is ready when the rice is tender and the mixture has a creamy, thickened consistency.
3. 3Once the rice is tender and the pudding has thickened, stir in the 1/2 cup sugar, 2 tablespoons rose water, and 1/4 teaspoon cardamom powder. Continue to cook over low heat, stirring constantly, for another 5 minutes. This allows the sugar to dissolve completely and the flavors to meld into the pudding.
4. 4Carefully ladle the warm rice pudding into 4 serving bowls. Garnish each bowl with the 2 tablespoons of toasted sesame seeds.
5. 5Serve the rice pudding warm, or cover the bowls and chill them in the refrigerator for at least 2 hours before serving chilled.

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