In a non-stick pot add the water, rice and salt. Stir and cover the pot with its lid. Reduce the heat and cook for 12-13 minutes or until the water evaporates and the rice softens. Try it, and if it’s not cooked add a bit more water and continue cooking.
At the same time, add 1 cup of milk in a bowl, along with the niseste or corn flour, sugar and rose water. Stir well. When the rice is ready, remove the lid from the pot and add the rest of the milk (2 cups).
Stir and let the milk boil. Add the mixture with the dissolved niseste or corn flour and stir until the mixture comes to a boil. 
Reduce the heat and stir for 2-3 more minutes until the rice pudding (rizogalo) firms up. Devide it into 5-6 individual bowls and let it cool down. Place it in the fridge for 2-3 hours for it to cool. If we’re not going to consume it immediately, cover it with cling film, touching the base. This will prevent it from creating a crust on top. Serve with plenty of cinnamon sprinkled on top.