Rice Flour Pudding
(6 servings)

* 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

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 (maybe before it cools). Pour into individual dishes and serve.

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