Rinse and drain the rice. Place the rice and water in a large pot and bring to a boil. Lower heat and simmer until the rice is cooked- about 5 to 10 minutes. This will be when most of the water has been absorbed, but the rice does not stick to the bottom of the pot.

Add coconut milk and sugar to the rice and return to a boil. Lower heat and simmer on low for 30-35 mins, until thickened.

Meanwhile, mix the 1 cup non dairy milk, orange blossom water, and corn starch in a small bowl.

Once the pudding has thickened, add the orange blossom milk mixture to it. Stir through until combined and cook for 10-12 minutes on medium low heat. You want the pudding to be a relatively uniform texture, but not to the point where all the liquid has been absorbed. The liquid should still drip, slowly, from the back of a spoon.

After no more than 12 minutes, remove pudding from heat. Divide between 5-6 serving bowls and cool in refrigerator for at least 2 hours, or overnight. Top with crushed pistachio and serve!