Recipe - Rice Pudding (Firmi)

4 cup Whole milk
3 tablespoon Rice flour (see note)
Three fourths cup Sugar or more to taste
One half tablespoon Rose water (up to 11/2)
1 tablespoon Clarified butter (ghee),
oil, or melted butter
2 tablespoon Unsalted almonds, blanched
and slivered
2 tablespoon Unsalted pistachios,
blanched and halved

In a heavy nonstick saucepan, bring milk to a boil. Reduce heat and cook
for 30 minutes, stirring occasionally. Gradually stir in the rice flour.
Add the sugar, cooking and stirring for 10 minutes over moderate heat, or
until the pudding is thick enough to coat a spoon. Remove from heat and
stir in rose water. Pour into individual serving dishes. Heat the ghee or
oil in a small skillet and saut the almonds for 2 or 3 minutes, until
golden. Remove with a slotted spoon and drain on paper towels. Add
pistachios to the skillet and brown slightly. Remove with slotted spoon and
drain on paper towels. Sprinkle the nuts over the top of the pudding. Serve
chilled or at room temperature.