Instructions

1. 1
   Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
2. 2
   Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.
3. 3
   Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
4. 4
   Stir in the rose water or orange flower water.
5. 5
   Pour into a 9x13-inch baking pan and refrigerate until chilled and set.
6. 6
   Cut into pieces about 4 inches square.
7. 7
   Place the squares on individual dessert plates and garnish with the chopped pistachios.