Steps
- Rinse 1 cup plus 2 tablespoons of Calrose rice and drain. Put in a nonstick pot with 4 cups of cold water and ¼ teaspoon of salt.
- Bring to a boil over medium heat, then simmer uncovered over medium-low heat for 20-25 minutes, until the grains break down and little liquid remains.
- Heat 7 cups of whole milk until very hot. Reserve one-seventh; add the rest to the rice in three equal additions, simmering for 5-10 minutes after each until thickened.
- Add the reserved milk and 3 tablespoons of rosewater. Cook for 10 minutes, stirring often, until creamy and thick.
- Ladle into heatproof bowls, cool for 10 minutes, cover loosely, and chill for 2-3 hours. Top with walnut pieces and a little maple syrup.