Mhalbieh with Toasted Almonds and Orange Blossom

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 mixture begins to heat, it will thicken into a silky, custard-like consistency; continue cooking for about 5 minutes until it coats the back of the spoon.

Remove from heat immediately and stir in the orange blossom water.

Pour into a small glass bowl or ramekin and let cool to room temperature, then refrigerate until set.

While the pudding chills, lightly toast the slivered almonds in a dry skillet over medium heat until they are fragrant and golden-brown.

To serve, garnish the chilled pudding with the toasted almonds.

The contrast between the cool, floral cream and the warm, crunchy nut garnish is essential.