METHOD: Dissolve rice flour in 2/3cup milk.Bring remaining milk to a boil with salt and sugar.Once the milk starts bubbling,slowly pour in the rice flour solution and stir constantly till it achieves a thick custard consistency about 5-7mints.Turn off the heat and add almond powder and rose water,keep stirring for a few more minutes.Allow the mixture to cool and then pour into individual bowls and refrigerate until well chilled.Serve garnished with pomegranate seeds n chopped pistachios...
