Lara’s Rice Pudding

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• 2 liters whole milk (about 8.5 cups)
• 1 (7.6 oz can) Nestle cream (media crema, table cream
• 1/4 cup cornstarch
• 3/4 cup Calrose rice 
• 2 cups water
• 1 cup sugar
• 1 teaspoon orange blossom water

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1. Make a cornstarch slurry: Place cornstarch in a small bowl. Slowly mix in 1/4 cup of the milk. Set aside.
2. In a medium pot, bring the rice and water to a boil. Cover the pot with a tight fitting lid, reduce to a simmer, and cook for 15 minutes. 
3. Meanwhile, add the rest of the milk, along with the can of Nestle cream, to a large pot. Cook over medium heat, stirring occasionally, until it just barely reaches a simmer.
4. Add the cooked rice to the pot of milk. Cook, stirring occasionally for 15 minutes.
5. Add the sugar, stir until dissolved, about 5 minutes. 
6. Add the cornstarch slurry and cook until desired consistency is reached.
7. Add orange blossom water and mix well.
8. Serve with crushed pistachios or a sprinkle of cinnamon.