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''....

Ingredients

• 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
• Hone (for serving)

Preperation

1. Bring rice, salt, and 1.5 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.
2. Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.

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