Greek Rice Pudding with Honey and Orange Blossom Water

This delightful Greek rice pudding, or 'rizogalo', features creamy rice infused with milk and flavored with a hint of orange blossom water. Topped with a drizzle of honey and a sprinkle of cinnamon, it balances traditional elements with a touch of creativity, making it a comforting dessert that is both sweet and aromatic. Perfect for those looking for a gluten-free and vegetarian treat.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon orange blossom water
• 1 teaspoon ground cinnamon
• 1/4 cup honey
• Fresh orange zest (for garnish)
• Chopped pistachios (for garnish)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice, whole milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
3. Once boiling, reduce the heat to low and simmer, stirring occasionally, for about 30-35 minutes or until the rice is tender and the mixture has thickened.
4. Remove the saucepan from heat and stir in the vanilla extract and orange blossom water.
5. Let the pudding cool slightly, then transfer to serving bowls. Refrigerate for at least 2 hours or until chilled.
6. Before serving, drizzle honey over the top, sprinkle with ground cinnamon, and garnish with fresh orange zest and chopped pistachios.