Ingredients: 4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
1/2 oz Pistachio nuts
Method:
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes). Simmer and add sugar and stir for 2-3 minutes more. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (before it cools).
Pour into individual dishes and serve.
