This is not your traditional rice pudding. This has a Mediterranean twist with the orange blossom water which adds a fresh clean flavor. This pudding is rich and creamy and you can definitely enhance the flavor depending on the topping that you choose. Ingredients 2 cups white long grain rice 4 cups non-fat milk 2 cups water 1 cup heavy cream 1 cup sugar 3 tbs corn starch dissolved in 3 tbs 1 tbs orange blossom water Toppings cinnamon, ground pistachios, toasted coconut, raisins Directions In a large pot or pan, on medium/low heat, add the rice, milk and water and cover, let cook for 45 minutes, stirring every 10 minutes, until the rice has absorbed all of the liquid. Next add the heavy cream, sugar and orange blossom water, stir in well and let cook for another 10 minutes. Next, while on low heat, stir in the dissolved corn starch and let cook for another 5 minutes. Let pudding sit for 5 minutes before pouring in bowls. In nice serving bowls, add a scoop of rice pudding, you can stir in the raisins or use them for garnish. You can also garnish with cinnamon, pistachios or toasted coconuts. Let the pudding cool completely before serving. You can serve at room temperature or cold. You can make this ahead of time and store in the refrigerator, make sure to cover with plastic wrap, keep for up to 1 week.