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1
Preheat the oven to 200 C.
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2
In a bowl mix the rice flour with 1 cup of milk stir until the flour is dissolved.
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3
Bring the rest of the milk to boil on high heat and then add the dissolved rice flour stirring constantly.
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4
When the mixture begins to boil lower de heat to medium and add 4 tablespoons of sugar stirring occasionally without scraping the edges to prevent lifting burnt and thick edges.
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5
When the mixs thickens between Greek yougurt and pudding consistency turn off the heat let it cool and then add 3/4 cup of good quality heavy cream.
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6
Melt the butter in the microwave.
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7
In a 40 x 27 cm Pyrex extend one layer of Burma pastry separating the strings and brush it with the melted butter.
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8
Empty the rice pudding over the pastry and spread evenly
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9
On top of the rice pudding add the rest of the burma little by little brushing with melted butter each layer carefully without pushing until to run out of the pastry.
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10
Put the pyrex on the oven for 30 to 45 min or until top looks gold and crispy.
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11
Mean while In a pan over low heat mix the sugar and water mix until sugar is dissolved set apart.
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12
Once cold add half lime juice.
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13
This tastes better right outside the oven.
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14
Cut in squares or diamonds Drizzle evenly the pistachos.
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15
Once each serving is plated add 2 tbs or more of syrup on top the cake.
