Ellsworth uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: "It's a weekend treat."

1 cup bomba or arborio rice

1/4 teaspoon kosher salt

5 cups whole milk

1/2 cup sugar

1/2 teaspoon orange-flower water

1 pear, sliced

1/3 cup chopped unsalted, roasted pistachios

Honey (for serving)

Preparation Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6–8 minutes. Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30–35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly. Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey. null Nutritional analysis provided by Bon Appétit