Muhallabia

1 Combine rice flour with enough of the milk to make a slurry.

2 In a heavy based saucepan bring the remaining milk to a simmer then whisk in the milk/rice flour mixture, salt and sugar.

3 Simmer for 10 minutes, stirring constantly until thickened well

4 Remove from heat and stir in almond meal and rose water.

5 Pour into bowls or jars for serving individually or into a serving dish to be shared.

6 Chill in the refrigerator.

7 When ready to serve, cover with pistachios, raspberries, pomegranate seeds and mint.