- 3/4 cup rice flour
- 2 cups water
- 2 cups milk
- 1 cup heavy whipping cream
- 1/4 cup cornstarch
- 3/4 cup white sugar
- 5 tablespoons rose water
- 2 tablespoons crushed pistachios
- 2 tablespoons chopped almonds
- 1 tablespoon dried rose petals
- Dissolve rice flour in water in a bowl and pour into a saucepan over medium heat. Whisk milk, cream, and cornstarch in a bowl and pour into the saucepan. Bring rice flour and milk mixture to a boil. Add sugar and rose water; reduce heat to low and simmer, stirring constantly, until sugar is dissolved and pudding thickens, about 5 minutes.
- Scoop pudding into small serving bowls and garnish with pistachios, almonds, and rose petals. Place bowls in the refrigerator to cool completely, about 1 hour.