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1
Place a medium-sized bowl over a pot of simmering water (not touching the water and at a medium heat) or use a double-boiler for this recipe.
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2
In a small bowl, add the rice flour to the pomegranate juice in increments, whisking until thoroughly combined. You don't want any lumps.
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3
Heat the milk in the top of the double boiler. You should see bubbles around the edges, but the milk shouldn't be boiling. Add pomegranate juice with rice flour, sugar, vanilla extract, rosewater, salt, and pomegranate molasses if using. Cook for 15 to 20 minutes until thickened.
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4
Again, there shouldn't be any lumps, so blend with a hand blender if you happen to have a few. Ladle into serving cups or one large bowl and chill in the refrigerator for 4 to 5 hours.
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5
Serve garnished with pomegranate arils.
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6
*For the recipe, I seeded (messily...) 3 pomegranates, blended the arils, and strained out the juice. You can more easily do this in a juicer if you have one. If using bottled pomegranate juice, it's definitely more concentrated than juicing the fruit, so I wouldn't add the optional pomegranate molasses. Also, be careful of the sweetness if the pomegranate juice has added sugars...
