Mhalbieh (Lebanese Rose-Scented Milk Pudding with Pistachio)

In a small saucepan, whisk the rice flour into the cold milk until completely smooth to avoid any lumps.

Place the pan over medium heat, stirring constantly with a wooden spoon or silicone spatula.

As the mixture heats, you will notice it thickening; continue to cook for about 5-7 minutes until it coats the back of your spoon.

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

Pour the pudding into a small chilled serving bowl.

It should be silky, smooth, and fragrant.

Allow it to cool to room temperature, then garnish the surface with the crushed pistachios and a light dusting of ground cinnamon.

Serve immediately or refrigerate for 30 minutes for a firmer, refreshing texture.