Mhalbieh (Lebanese Rose-Scented Milk Pudding with Toasted Almonds)

In a small saucepan, whisk the rice flour into the cold milk until completely smooth, ensuring no lumps remain.

Place over medium heat and stir constantly with a wooden spoon.

As the milk warms, it will begin to thicken into a luxurious, velvety cream; keep stirring to prevent scorching on the bottom.

Once it coats the back of a spoon, stir in the rose water and orange blossom water, inhaling the delicate floral aroma.

Remove from heat immediately and pour into a small glass bowl or ramekin.

Allow it to cool to room temperature, then chill in the refrigerator for at least an hour until set.

Before serving, sprinkle the toasted slivered almonds over the top for a necessary textural crunch.

The pudding should be cool, silky, and fragrant.