Egyptian Rice Pudding

Directions

1. 1
   Combine the rice flour and sugar and add to a saucepan containing the milk.
2. 2
   Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
3. 3
   Add cardamom and saffron and continue stirring for 1 more minute.
4. 4
   Remove from heat, and add rosewater.
5. 5
   Pour pudding into individual serving glasses and let cool completely.
6. 6
   Refrigerate for about 2 hours.
7. 7
   Top surface completely with finely chopped pistachios and serve.