Pudding with Pistachios and Rose Water (Muhallebi)

Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.

Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.

Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.

Stir in the rose water or orange flower water.

Pour into a 9x13-inch baking pan and refrigerate until chilled and set.

Cut into pieces about 4 inches square.

Place the squares on individual dessert plates and garnish with the chopped pistachios.