Boil the rice with water and salt over medium heat until absorbs all the water.
Dissolve the corn flour and the dose of vanilla in a cup of cold milk. Add the remaining milk, the sugar and mix well. Pour this mixture into the pot with rice. Mix well and cook it on low heat for 20 minutes.
Then add the mixture with the corn flour in the pan, stir well and boil the pudding for 5-6 minutes in order to become thick and creamy.
A few minutes before the end of cooking, add the rose water, stir and remove from heat.
Put it into individual bowls or glasses and leave it to cool. Once cooled completely, cover the rice pudding with food film and refrigerate.
They may be served lukewarm or cold as a dessert or sweet.
The rice pudding is a wonderful dessert for children! We must educate children in such a way, so that they do not exaggerate the consumption of sweets, which are full of calories, but include them in their diet in a balanced way. The same should also apply for the adults. Rice pudding contains high quality proteins, calcium and valuable micronutrients.