1 cup rolled white oats, cooked
1 litre milk
2 tbsp rice flour
1/2 cup sugar
1 tbsp chopped almonds
2-3 drops of rose water
Handful of slivered almonds for garnish
Dissolve rice flour in 1 cup milk, keep aside.
Heat remaining milk and bring to a boil.
Simmer for 8-10 minutes, add sugar, boil till dissolved.
Gradually add rice flour mixture, while stirring continuously.
Bring back to a boil, simmer for 5-7 minutes, or till thick.
Cool to room temperature, stir in rose water.
Add the oats and almonds, stirring gently.
Pour into individual bowls, refrigerate till set well.
This should take about 3-4 hours.
Serve chilled topped with a few slivered almonds.
Recipe by Oneza Tabish