- 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
- Make a cornstarch slurry: Place cornstarch in a small bowl. Slowly mix in 1/4 cup of the milk. Set aside.
- 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.
- 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.
- Add the cooked rice to the pot of milk. Cook, stirring occasionally for 15 minutes.
- Add the sugar, stir until dissolved, about 5 minutes.
- Add the cornstarch slurry and cook until desired consistency is reached.
- Add orange blossom water and mix well.
- Serve with crushed pistachios or a sprinkle of cinnamon.