Iranian Rice Pudding

Wash rice in several changes of hot water, then put it in a deep saucepan with the milk and water. Bring quickly to a boil, then reduce heat and cook over very low heat, stirring and folding occasionally to prevent rice from sticking to bottom, for 2 hours or until liquid has cooked away.

Combine sugar, rose water, and cardamom and stir into the pudding. Cook, stirring, for 5 minutes. Pour into a serving dish and serve either hot or cold. Honey or grape molasses replaces the sugar when it is served cold.