Steps
- Boil 1¼ cups of water in a heavy saucepan. Stir in ¾ cup of sugar, ½ teaspoon of vanilla extract, and ½ cup of food-grade geranium water until the sugar dissolves.
- Add 1¼ cups of broken white rice, cover, and cook over very low heat for 10 minutes.
- Gradually stir in 2 cups of very hot milk. Continue cooking for about 10 minutes, stirring frequently, until the rice is tender and the pudding is thick. Add a little more hot milk if needed.
- Spoon into dessert cups. Top with sliced pitted dates and toasted crushed pistachios; serve warm or chilled.