Turkish Pistachio and Rosewater Muhallebi

In a medium saucepan, whisk together 1 cup of whole milk with the granulated sugar, cornstarch, and rice flour until smooth and no lumps remain.

Gradually add the remaining 3 cups of whole milk to the saucepan, whisking continuously to combine.

Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, for 15-20 minutes, or until the mixture thickens to a pudding-like consistency and begins to bubble gently.

Remove the saucepan from the heat and stir in the rosewater.

Pour the muhallebi into 4 individual serving bowls or ramekins. Allow to cool at room temperature for 15 minutes.

Cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish each muhallebi with chopped pistachios.