1 cup bomba or Arborio rice
¼ tsp kosher salt
5 cups whole milk
½ cup sugar
½ tsp orange flower water
1 pear sliced
1/3 cup chopped unsalted, roasted pistachios
honey (for serving)
Bring rice, salt and 1 ½ cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6-8 minutes. Add milk, return to simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30-35 minutes. Add sugar and orange flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
Serve rice pudding topped with a sliced pear and chopped pistachios and drizzled with honey.
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