This recipe comes to us from Lisa McKinney.
½ cup sugar
½ cup rice, washed and drained*
½ cup water
1 teaspoon rosewater or orange blossom water
½ cup blanched slivered almonds for decoration
Bring the milk and sugar to the boil. Add the rice, mixed with the water, and stir until it comes to a boil again. Turn down the heat to a low simmer and cook gently until the mixture becomes very creamy which will take approximately 45 minutes (Add a little more milk during cooking if necessary). Add the rosewater or orange water, stirring until bubbles appear on the surface. Remove from the heat and cool slightly, then pour into a bowl and refrigerate.
Serve chilled, decorated with slivered almonds.
*Be sure to use Watermaid rice. You can leave off the almonds if you like.