First, wash the rice and put it in a pot with enough water to cook it. Once it's cooked and soft, add the milk and sugar to your liking. Let it boil a few times, then reduce the heat.

Dissolve 2 tablespoons of cornstarch in a little milk or water and add it to the rice pudding. Stir until it thickens slightly, then add rose water and a little vanilla. Mix well, turn off the heat, pour into serving dishes, and refrigerate. You can garnish with nuts or whipped cream, or place it in clay molds, top with clotted cream, and bake in the oven before serving.