Lebanese Rice Pudding

A dreamy & ever so creamy rice pudding. I grew up on this & some days when my Mum made it, I’d have it for breakfast, lunch & dinner!
Ingredients
180g of rice
1 litre milk
250ml thickened cream
1/2 cup white sugar
1 tablespoon rose water
Method
1. Place rice in a saucepan over medium heat.
2. Add the milk, cream and sugar to rice and stir constantly until milk comes to the boil. Reduce heat and leave to simmer, stirring all the time, for a further 30-40 minutes.
3. Take off heat and stir through the rose water (see Note). Leave to cool slightly before pouring into glasses. Add your favourite topping(s) just before serving. Makes about 6 - 8.
(Note: You could omit the rose water and replace this with one whole vanilla bean. Slit bean and scrape out seeds. Add seeds and the bean to the mixture at the beginning of Step 2. Remove bean before pouring into glasses. As the ice cream I used as toppings, this time around, have their own strong flavours I didn’t add either rose water or vanilla.)
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