Muhallabia I

In a small bowl, whisk together the rice flour and cornflour with a few tablespoons of cold milk until a smooth, lump-free slurry forms. Set aside.

Pour the remaining milk into a medium saucepan and add the sugar, then place over medium heat and stir gently until the sugar has fully dissolved. Heat until the milk is just about to simmer but do not allow it to boil.

Slowly pour the flour slurry into the hot milk in a steady stream, whisking constantly to prevent lumps from forming.

Reduce the heat to low and continue stirring the mixture continuously with a wooden spoon or whisk until it thickens to a smooth, creamy pudding consistency. This will take approximately 10 to 15 minutes.

Remove the saucepan from the heat and stir in the rose water and a pinch of freshly grated nutmeg, mixing well to distribute the flavours evenly throughout the pudding.

Pour the hot pudding into individual serving bowls or a large shallow dish, smoothing the surface with the back of a spoon.

Allow the pudding to cool to room temperature, then cover and transfer to the refrigerator to chill and set completely.

Before serving, garnish generously with sliced or slivered almonds and crushed pistachio nuts scattered evenly over the surface of the chilled pudding.