Rice Pudding with Fresh Pears and Honey

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)



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.