Serves 4-6
1/2 cup Arborio or short grain rice
4 cups milk
¼- cup sugar
1/4 tsp miski ground with 1/4tsp sugar (from Mediterranean stores)
1 Tablespoon orange blossom (from international food isle)
In a large saucepan, place the rice and milk. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump. Add the sugar and stir to dissolve 5 more minutes. Take the pudding off the heat and stir in the Miski powder and orange blossom. Pour into dessert bowls cover with Saran wrap and chill. Sprinkle with pistachio nuts before serving or cinnamon powder.
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