Bulgarian Rice Pudding (Viking River)

½ C (105 g) short grain white rice

3 T (36 g) sugar

3¾ C (887 g) milk

2 T (29 g) unsalted butter

1 cinnamon stick

1 strip lemon zest

2 T (20 g) pistachios

Petals from 1 small organic rose

Place rice, sugar, milk, butter, cinnamon and lemon zest in a large, heavy-bottomed saucepan.

Cook over very low heat; do not let it boil, and stir frequently for 45 minutes to 1 hour, or until mixture is creamy and thick and the rice is tender. Discard cinnamon stick and zest.