Milk Pudding in Rose Water

(Su Muhallebisi)

3 cups 3.25% whole milk
2 tbsp sugar
2 tbsp rice flour
3 tbsp corn starch

Garnish:
Rose water or Rose Sherbet
Icing sugar
Pistachio, crumbled

Place and whisk 1/2 cup of milk, sugar, rice flour and corn starch in a medium sized cooking pot. Then slowly add the 2 1/2 of milk into the pot while stirring. Melt the sugar over medium heat. Stir constantly for about 10 minutes to get it thick. Rinse out a shallow dish, then pour the pudding into it. The pudding's depth should not be more than 1.5 cm. Let it cool for an hour. Cover the top and place it in the fridge.

Cut the pudding in portions and place on a serving dish. Pour some Rose Water around it. Sprinkle generously icing sugar on the top. Garnish with some pistachios.

Makes 4- 6 servings.