Roz bel laban

Method

Rinse the rice under cold water until the water runs clear, then cook in salted boiling water for 12-15 minutes until tender but not mushy; drain well. In a large heavy-bottomed pan, heat the milk gently over a medium heat and add the drained rice, stirring frequently to prevent sticking. Mix the cornflour with 4 tablespoons of cold milk to form a smooth paste, then add to the rice and milk mixture, stirring constantly for 3-4 minutes until it thickens slightly. Add the sugar and rose water, continuing to stir for another 2-3 minutes until the mixture becomes creamy and thickened. Pour into serving bowls whilst still warm, sprinkle generously with ground pistachios, and serve either warm or chilled according to preference.