Vegan Rosewater Rice Pudding

5 cups nondairy milk (almond and coconut work great!)

1/2 tsp vanilla extract

1/4 cup maple syrup

Pinch of salt

1 cup Arborio rice, rinsed

1 tablespoon rosewater

1/3 cup pistachios, toasted and crushed (can be done in a food processor by pulsing)

Optional: edible rose petals for garnish

To a saucepan over medium-high heat, add the milk, vanilla, maple syrup, and salt. Bring to a gentle simmer. Once simmering, reduce heat and add in the rice. Stir the mixture for 3 minutes.

Cover, but leave the lid askew for steam to freely escape. Cook for 25-30 minutes, stirring frequently. Once the rice is cooked and creamy, add the rosewater. Stir to combine, then cool. Rice pudding can be eaten warm or cold.

When you are ready to serve, portion the rice pudding into small bowls. Top with toasted and crushed pistachios and rose petals, if using. Store leftovers ungarnished in the fridge for up to 3 days.

Yield: 4 servings