This rice pudding is enormously popular at the Middle Eastern Bakery & Deli where it was developed. The hint of orange flower water gives a unique flavor that makes this pudding sophisticated comfort food. Place the water and rice in a large microwave-safe bowl. Microwave on high for about 10 to 12 minutes until the water is completely absorbed and the rice is very soft. Stir in the cornstarch, sugar, vanilla, orange flower water and 1 cup of the milk. Set aside. Place the remaining 3 cups of milk in a medium saucepan. Bring to a full boil over medium heat, stirring frequently to prevent scorching. Remove from heat and stir in the rice mixture. Return to medium heat and cook, stirring constantly, until the mixture comes to a full boil. Continue cooking without stirring for 1 minute. The pudding will appear thin, but will thicken after it is chilled. Stir once and pour into individual bowls and refrigerate. Sprinkle with cinnamon before serving. NOTE: It is important to minimize stirring the pudding after it has thickened or it may break down and become watery ** If you prefer nonfat milk, use an extra tablespoon of cornstarch.