Add 4 cups milk, and 1/2 cup sugar into a saucepan. On medium low heat, bring the milk and sugar to a slow boil. Add the rice and keep at a low boil for about 20 minutes or until rice is cooked.

In a small cup dissolve the cornstarch in the remaining 1/2 cup of cold milk. Add the cornstarch mixture to the saucepan and keep on heat till the pudding thickens. It’ll happen fairly quickly.

Add the Orange Blossom Water and remove from heat.

Pour into 8 oz ramekins and allow to cool slightly before covering and refrigerating. It can also be served warm.