Yakh Dar Behesht (Persian Milk Pudding)

• 3/4 cup rice flour
• 2 cups water
• 2 cups milk
• 1 cup heavy whipping cream
• 1/4 cup cornstarch
• 3/4 cup white sugar
• 5 tablespoons rose water
• 2 tablespoons crushed pistachios
• 2 tablespoons chopped almonds
• 1 tablespoon dried rose petals

1. Dissolve rice flour in water in a bowl and pour into a saucepan over medium heat. Whisk milk, cream, and cornstarch in a bowl and pour into the saucepan. Bring rice flour and milk mixture to a boil. Add sugar and rose water; reduce heat to low and simmer, stirring constantly, until sugar is dissolved and pudding thickens, about 5 minutes.
2. Scoop pudding into small serving bowls and garnish with pistachios, almonds, and rose petals. Place bowls in the refrigerator to cool completely, about 1 hour.

rice flour, water, milk, heavy whipping cream, cornstarch, white sugar, water, pistachios, almonds, petals

Taken from www.allrecipes.com/recipe/245479/yakh-dar-behesht-persian-milk-pudding/ (may not work)