Lebanese Rice Pudding
1 cup cream of rice
3 cups water
3/4 cup sweetener, or to taste
1/2 teaspoon each of ground caraway, chopped nuts (walnuts, pine nuts, almonds, or whatever you like)
1 cup sugar
1 cup water
1/4 teaspoon orange blossom water
Mix the cream of rice and water in a saucepan until smooth. Slowly bring to a simmer, then cook over a low heat till thick and well cooked, about 15 minutes, stirring constantly. Add the sweetener and spices (if using) and continue to stir till thoroughly mixed. Pour the pudding into custard cups and chill till set. Serve with chopped nuts on top.
Some people make this pudding without the spices and with less sweetener, then serve it unmolded on a plate with syrup and chopped nuts. To make the syrup, cook the vegan sugar and water together for about 10 minutes, remove from heat and then add the orange blossom water. If the pudding is not as thick or as thin as you like it, adjust the amount of water next time. The syrup keeps forever; try it in iced tea!