Iranian rice flour pudding

General

Serves 4
Source: NYT

Ingredients

2 cups cold whole milk (
5 tablespoons/55 grams rice flour
3 to 4tablespoons/40 to 50 grams granulated sugar (see Tip)
1½ to 2tablespoons rosewater, to taste
If serving cold as a dessert, increase the sugar to 4 tablespoons. If serving warm for comfort, use 3 tablespoons.

For Topping (optional)

Chopped raw pistachios
Dried rose petals, powdered or whole
Ground cinnamon
Berries or other seasonal fruits, fresh or dried

Procedure

Set out four small ramekins or dessert bowls and all of your pre-measured ingredients and toppings, if using.
Add the cold milk and rice flour to a 2-quart nonstick saucepan. Whisk vigorously so there are no clumps. Place the saucepan over medium-low heat and whisk continuously until small air bubbles start popping up. This will take between 5 to 8 minutes, depending on your heat source. As you whisk, the mixture will appear frothy; at about the 5-minute mark, stop whisking for a few seconds to see if the mixture is at a low boil, with the air bubbles popping, and has started to thicken ever so slightly. As soon as that happens, add the sugar.
Keep whisking until the pudding starts to thicken, 1 to 3 minutes. Be ready, this will happen suddenly. Make sure to whisk the sides of the saucepan too, where it will start to thicken first. Check the consistency by dipping a wooden spoon in the pudding and carefully (it will be hot) running your finger on the back of the spoon. As soon as it leaves a clean trail, the pudding is ready. Be mindful that the pudding will thicken significantly as it cools, so take it off the heat before it has thickened completely. Stir in the rosewater just before removing from the heat. Immediately ladle into four small ramekins or serving bowls, and smooth the tops.
If serving warm, add toppings of choice and eat. If serving cold, add toppings and place the pudding in the fridge right away, uncovered, until completely chilled, 3 to 4 hours. Cover tightly with plastic wrap, or serve once chilled. The pudding will keep in the fridge for up to 2 days.