Muhallebi

Instructions

1. Prepare the milk mixture
   In a large saucepan, add 3 cups of the milk and the sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Do not let it boil at this stage.
2. Create the thickening mixture
   In a separate bowl, mix the remaining 1 cup of milk with the rice flour (or cornstarch) until completely dissolved with no lumps. Whisk thoroughly to ensure a smooth consistency.
3. Combine and cook the pudding
   When the milk and sugar mixture is hot but not boiling, slowly pour in the rice flour mixture while whisking continuously. Continue to cook over medium heat, stirring constantly to prevent burning, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
4. Add flavorings
   Remove the saucepan from heat. Add the rose water, orange blossom water (if using), and vanilla extract. Stir well to incorporate all the flavors evenly throughout the pudding.
5. Pour and chill
   Pour the hot pudding into individual serving dishes or one large serving dish. Allow to cool at room temperature for about 30 minutes, then cover with plastic wrap (touching the surface to prevent skin formation) and refrigerate for at least 2 hours or until completely set.
6. Garnish and serve
   Before serving, sprinkle each pudding with chopped pistachios, a light dusting of cinnamon, and dried rose petals if using. For extra sweetness, drizzle with a small amount of honey.