Instructions: Mix the fice flour with a quarter of the cold milk.

Heat the remaining milk with the sugar.

When it comes to the boil reduce the heat and stir in the rice flour mixture.

Keep stirring until a thick batterlike consistency is achieved.

Remove from the heat and cool to room temperature stirring occasionally to prevent a skin from forming.

Stir in the rose water and transfer to individual serving bowls.

Refrigerate until required.

Just before serving the creamed rice which will have set sprinkle with the almonds and decorate with silver foil if desired.

A festive dessert perfumed with rose water.

Serves 4

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