How to Make Rice Pudding
Rice pudding is made in the Middle East just a little differently than Americans. You can make it the traditional way or make adjustments to suit your tastes. I personally do not like mistika and avoid this step. This is used for thickening, but the rice pudding will thicken on its own.
Note: I omit the mistika and blossom water and instead of this I add in one teaspoon of vanilla and some ground cinnamon. Yes, I am too use to the American way of making rice pudding. Sometimes I will put it in the freezer to get it ice cold or slightly frozen, for a nice treat.