Lebanese Rice Pudding

Lebanese Rice Pudding
1 c Short Grain Rice
8 c Milk
¾ c Sugar
2 Egg Yolks
2 Tbsp Cornstarch
4 Tbsp Cold Milk
2 Tbsp Orange Blossom Water
Cinnamon (&/or nutmeg)
Pine nuts or slivered Almonds

1.Cook Rice, milk, and sugar for 45-60 minutes. Stir constantly.
2.Dissolve cornstarch into the cold milk and mix with egg yolks and blossom water.
3.Add mix to the rice and stir completely. Turn off.
4.Cool completely, chill in fridge, and serve with sprinkled cinnamon and pine nuts.