Aromatic Middle Eastern Rice Pudding

Method

1. In a medium saucepan, combine the milk, half and half, vanilla extract, cinnamon sticks, and cloves. Heat over high heat, watching carefully. Just before the mixture comes to a boil, remove from heat. Let it cool completely, then refrigerate for 2 hours or overnight to allow the flavors to develop. (If you're short on time, you can skip this step.)
2. Remove the milk mixture from the fridge. Stir in the rice, sugar, and water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.
3. Simmer for 30-40 minutes, stirring regularly, until the rice is fully cooked. If the mixture looks dry, add a little water (about 2 tablespoons at a time). The pudding should be moist, and the rice tender but still with a slight bite (not mushy).
4. Remove from heat and stir in the butter and evaporated milk. Carefully remove the cinnamon sticks and cloves. Spoon the pudding into small serving bowls or jars. Cover and refrigerate until ready to serve.
5. When serving, add a little more evaporated milk to each bowl if the pudding has thickened in the fridge. Serve cold, or gently warm in the microwave or on the stovetop. Top each pudding with a pinch of ground cinnamon, a drizzle of honey, and a spoonful of crushed nuts. Enjoy!