Combine ¼ cup water and cornstarch and set aside. In a pot over medium-high heat, add rice and 1 cup of water. Cook rice until par boiled, approximately 6 minutes.
2 tablespoon Corn starch, 1 ¼ cup Water, ½ cup White rice
On high heat, stir through almond milk and maple syrup and bring to a boil.
1 litre Almond milk, ¾ cup Maple Syrup
Once boiling, turn the down to medium-low and add corn starch slurry and orange blossom water. Simmer for 15 minutes. Stirring slowly and continuously.
2 tablespoon Orange blossom water
Turn heat to high and allow contents to boil, once thickened. Turn off heat.
Pour into individual portions and allow to cool at room temperature. Transfer to the fridge to chill. Serve cold, seeing garnish toppings in notes.