In a medium sized pot, cook the unwashed rice with one cup of water over medium-low heat until all the water is gone. This will take about 5-7 minutes.
Add the milk (reserve ¼ cup on the side) and sugar to the pot and mix well. Keep cooking over medium-low for an additional 15 minutes until the rice has cooked through and softened. Stir occasionally to prevent any sticking.
Add the cornstarch to the ¼ cup of milk reserved on the side and mix to combine. Add in the cornstarch slurry and keep stirring until thickened, about 5 more minutes.
Add the rose water and orange blossom water and mix well to combine. Transfer to five small bowls. Let cool at room temperature before refrigerating.
Eat as is, or add your favorite toppings like crushed pistachios or shredded coconut.