Rice Flour Pudding
1. Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix till smooth.
3. Cook over medium heat till of creamy consistency (20-30 minutes) Simmer and add sugar and stir for 2-3 minutes more.
4. Cool (in refrigerator 30 minute) add the rose water, almonds and pistachios (maybe before it cools).