This is an old recipe from my late DMIL. It is very creamy and I think you could add rose water to it if you wanted to substitute it for some of the liquid.
Katherine's Rice Pudding
6 Cups Milk
1 Cup Rice
1/2 Cup Sugar
2 Cinnamon Sticks
2 Egg Yolks
1 1/2 Teaspoons Vanilla
3 Egg Whites
1/4 Cup Sugar
Rinse rice well under running water to remove dirt and any debris, drain well
1. Combine milk, rice, 1/2 cup sugar and cinnamon sticks
2. Bring to a full boil; then lower to simmer
3. Cook about an half hour or until rice is tender
4. Remove from heat
5. Separate eggs; add milk rice mixture slowly to yolks until yolks are same temperature as milk
6. Fold yolks into milk rice mixture and return to heat
7. Add vanilla
8. Beat egg whites to form soft peaks; add 1/4 cup sugar and beat until fairly firm
9. Start folding milk rice mixture into egg whites a little at a time until mixture thickens
10. Cool and serve, or serve warm
11. If you like raisins, add the amount you want to mixture while still hot.