Rice pudding with orange blossom.

In a saucepan, pour in the milk, cane sugar, and rice.

Cook over medium heat, stirring regularly for about 40 minutes. Pour the cooked rice into a mixing bowl and let it cool.

Whip the cream using a stand mixer (the cream, the stainless steel bowl, and the beaters should be very cold, previously refrigerated); Otherwise, whip the cream by hand using a whisk, always in a very cold container.

Caramelize the pistachios in a pan with sugar, then let cool on a baking sheet.

Meanwhile, mix the orange blossom water with the cooled rice pudding, gently fold in the whipped cream and the rose petal jam using a spatula.

Coarsely chop the pistachios.

To finish, serve in small bowls adding crushed pistachios and a bit of rose petal jam.