2 litres milk - I use skimmed and it still comes out thick and creamy
1 can condensed milk
1 cup pudding rice or any other starchy rice, e.g. arborio
1 cup water
1/2 - 1tsp Kewra water
1/4 cup blanched slivered almonds
Wash the pudding rice until water runs clear. Drain. Cook with the cup of water until water starts to boil. Add milk, one cup at a time, waiting for rice/milk/water mixture to return to boil each time.
When all the milk has been added to the rice (play this be ear - I normally use between 1.5 and 2l depending on how thick I want the rice pudding. It will look runny to start, as the rice will not have absorbed much of the liquid yet), add the can of condensed milk. Return to boil and simmer, stirring continuously to prevent milk sticking to the bottom of the pan.
When the rice has fully cooked (should take about an hour to an hour and a half), add the almonds. When slightly cool, add the rose water.
Mix and serve.