If there is one dessert that unifies all cultures, it would be a variant of rice pudding. Originally, this dessert was reserved for the elite due to the expensive nature of rice, symbolizing wealth and good fortune. During our time in Armenia, a villager would bring my mother a canister of fresh milk every week. My mother would boil this milk to create a wonderfully creamy texture. She would then use this creamy milk to make rice pudding, bringing us immense joy. The version I present here is influenced by my later upbringing in Lebanon and my love for cardamom and orange blossom. I prefer not to add much sugar, as I find it even more delicious when served with honey.

Ingredients

• 1 cup rice (short grain)
• 1/4 cup cornstarch
• 4 cups whole milk
• 1 1/2 cups heavy cream
• 1/3 cup sugar
• 1 tsp ground cardamom
• 6 cloves
• 1 tbsp orange blossom water
• 4 cups water

Garnish:

• Cinnamon (optional)
• Honey (optional)
• Pistachios (optional)

Instructions

1. In a large pan over medium-high heat, combine the rice and water. Bring it to a boil, then reduce the heat to medium-low and simmer until the rice is very well cooked, approximately 15 minutes.
2. In a small bowl, mix the cornstarch with half a cup of milk until the cornstarch dissolves, creating a slurry.
3. Once the rice is cooked and the water has evaporated, add the remaining milk, heavy cream, slurry, sugar, and cloves. Continue cooking and stirring constantly until it reaches a soft boil and becomes creamy (about 5 minutes). Add the orange blossom water and stir again.
4. Allow the mixture to cool, then pour it into a serving platter or individual cups. Decorate with your choice of garnishes such as cinnamon, honey, or pistachios.