Rice Flour Pudding

Combine rice flour with ½ cup of cold milk in a small bowl, stirring until smooth and lump-free. Set aside.

Pour the remaining 4 cups of milk into a heavy-bottomed saucepan and bring to a gentle boil over medium heat.

Slowly pour the rice flour mixture into the hot milk while stirring constantly to prevent lumps from forming. Continue stirring until well combined.

Add sugar to the mixture and stir thoroughly until fully dissolved.

Reduce heat to low and simmer the pudding, stirring frequently, until it thickens and reaches a creamy consistency.

Finely chop the almonds and pistachio nuts, reserving some pieces for garnish.

Stir the chopped nuts into the pudding along with the rose water, mixing gently until evenly distributed.

Pour the pudding into serving bowls and garnish with the reserved nuts. Serve warm or chilled according to preference.