Step 1

In a large bowl, mix together ground rice and cornflour. Add 1/4 cup (60ml) cold milk and sugar and stir to form a paste.

Step 2

Place the remaining milk in a medium saucepan over medium-high heat. Bring to the boil and whisk in the cornflour paste. Reduce heat to medium and simmer, whisking frequently, for 10-15 minutes until thickened. Add the almond meal and continue to stir for a further 5 minutes, then add the orange blossom water.

Step 3

Divide mixture among four 1-cup (250ml) capacity serving dishes or cups and refrigerate until cool. Scatter with chopped pistachios to serve.