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1
Mix the cornstarch and ground rice with about 1/2 cup cold milk and beat well, making sure that you break up any small lumps.
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2
Bring the rest of the milk to the boil in a large, preferably nonstick, pan.
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3
Add the cornstarch and ground rice mixture, stirring vigorously with a wooden spoon.
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4
Keep over low heat, and stir constantly, until you feel a slight resistance.
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5
Continue to cook gently over low heat for 15 to 20 minutes, or until the cream thickens further, stirring occasionally.
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6
Be very careful not to scrape the bottom of the pan; the cream burns slightly at the bottom, and if it is scraped it will give a burnt taste to the pudding.
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7
Add the sugar toward the end.
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8
Stir in the orange blossom water and 1 tablespoon rose water, and cook a few moments more.
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9
Let the cream cool a little before pouring into a glass serving bowl.
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10
Let it cool, then chill in the refrigerator, covered with plastic wrap.
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11
When the pudding is cold, prepare a honey syrup in a small pan by bringing to the boil the honey with about 1/2 cup water.
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12
Stir well and add the remaining 1/2 tablespoon of rose water.
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13
Let it cool and pour over the cold, firmed cream; it will seep in a little.
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14
Serve sprinkled with a pattern of chopped almonds and pistachios.
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15
Instead of garnishing with chopped nuts, serve topped with rose petal jam, which is available from Middle Eastern stores.
