Rose Water Rice Flour Pudding with Pistachios

What you need

• 750 ml (3 cups) whole milk
• 70 g (1/2 cup) rice flour
• 100 g (1/2 cup) sugar
• 100 ml (1/3 cup) cold water
• 2 tbsp rose water, to taste
• 30 g (1 oz) pistachios, roughly chopped
• 1/2 tsp ground cinnamon, for dusting
• 1 tbsp dried rose petals, optional, for decoration

Method

Restated from the original video

1. 1

   Whisk the rice flour into the cold water until no lumps remain.

2. 2

   Warm the milk with the sugar in a saucepan over medium-low heat, stirring, until it steams and the sugar dissolves.

3. 3

   Stir the flour mixture again, then pour it into the milk in a thin stream while whisking.

4. 4

   Cook over low heat, stirring constantly, until the pudding thickens to the texture of a loose custard, 10-12 min. Taste a spoonful: it should feel smooth, with no raw flour flavor.

5. 5

   Take the pan off the heat and stir in the rose water.

6. 6

   Ladle the pudding into small bowls or glasses and let it cool for 15 min.

7. 7

   Refrigerate for at least 1 hour, until set.

8. 8

   Top with the pistachios, a light dusting of cinnamon and the dried rose petals.

Imported from iran-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.