Fragrant Rosewater and Pistachio Turkish Milk Pudding

In a medium saucepan, combine 3 and 1/2 cups of whole milk and the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm, about 5 minutes. Do not boil.

In a small bowl, whisk together the remaining 1/2 cup of whole milk, rice flour, and cornstarch until smooth and no lumps remain.

Gradually whisk the rice flour mixture into the warm milk in the saucepan. Continue to cook over medium heat, stirring constantly with a whisk or wooden spoon, until the pudding thickens to a creamy consistency, about 15-20 minutes. The pudding should coat the back of a spoon.

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

Pour the pudding into 4 individual serving bowls or ramekins.

Allow the puddings to cool at room temperature for 15 minutes, then cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle the chopped pistachios generously over the top of each chilled pudding.