Orange blossom water is available at Middle Eastern food markets.
1 cup rice (we used sticky rice)
4 cups milk
2 cups water
2/3 cup sugar
3 TBSP orange blossom water
2 green cardamom pods, seeds only - ground
- Bring rice, milk, and water to a boil in a large heavy saucepan, then reduce heat.
- Simmer for two hours, stirring occasionally to prevent sticking. Most of the liquid will be absorbed, but the texture should be slightly soupy.
- Stir in the sugar, the orange blossom water, and cardamom.
- Cook, stirring, for another five minutes. Transfer to a serving dish and let cool to room temperature.