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Mhallabiyyi
1 cup cream of rice
7 cup skim milk
1 1/4 cups granulated sugar
1 tablespoon rose water
Combine cream of rice, milk and sugar in a medium saucepan. Cook over medium heat, stirring constantly until mixture starts to thicken. Lower heat, and allow mixture to simmer until it attains the consistency of a cream filling.
Add rose water, turn heat up. Bring to a fast boil, and remove from heat immediately. Pour into bowl or individual serving bowls. Serve warm or cold. If desired, drizzle with honey and garnish with pistachios.
