Mihallabiya (Rosewater flavored Milk Pudding)

Mix the ground rice with 4 tablespoons of cold milk in a small bowl, stirring until smooth and lump-free to create a slurry.

Pour the remaining 3 cups of milk into a medium saucepan and bring to a gentle simmer over medium heat.

Slowly pour the rice slurry into the simmering milk while stirring constantly to prevent lumps from forming.

Add the sugar to the pot and continue stirring frequently as the mixture thickens.

Remove the saucepan from heat once the pudding reaches a thick, creamy consistency that coats the back of a spoon.

Stir in the rosewater, blending it evenly throughout the pudding.

Pour the pudding into serving glasses or bowls, filling each about three-quarters full.

Top each serving with the mixed nuts and serve warm or chilled, depending on preference.