Add the water and rice to a medium pot. Bring to a boil then simmer for 13-15 minutes until the rice has absorbed most of the water. Add the cornflour and ¼ cup of the milk in a small bowl, whisk and set it aside. Add the remaining milk to the rice mixture, bring it to a gentle boil (increasing the heat slowly) and then simmer for 20-25 minutes over a low heat. Remove and discard any foam that may form using a slotted spoon.
Then add the sugar and set aside the cornflour mixture. Continue stirring for a further 2-3 minutes, until it all thickens and is well combined. Take the pot off the heat and stir in the rosewater.
Use a ladle to pour the rice pudding into small bowls or a larger container. Allow the pudding to cool down and then place it in the fridge for 2-3 hours to set or you can enjoy it warm. Before serving dusting generously with McCormick Organic Ground Cinnamon
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