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Rice Pudding with Fresh Pears and Honey

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.” From: bonappetit.com SERVES 6

1 cup bomba or arborio rice
¼ teaspoon kosher salt
5 cups whole milk
½ cup sugar
½ teaspoon orange-flower water
1 pear, sliced
1/3 cup chopped unsalted, roasted pistachios
Honey (for serving)

Bring rice, salt, and 1½ 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.