First mix some milk with 1 teaspoon rice flour with a whisk. Gradually add the rest of the milk and the rest of the rice flour and stir in. Put the pot on the stove and bring to the boil once.
Now take the pot off the stove, stir in the sugar until it dissolves and put the pot back on the stove. Bring to a creamy boil for 30 minutes over a low heat, stirring constantly. Be careful that nothing clumps or sticks to the bottom, hence the stirring.
After the 30 minutes add the rose water, this will make the consistency a little creamier again, so don`t worry if it was very creamy, almost firm, before. Let the rice cream simmer for 5 minutes on low to medium heat, stirring constantly.
Fill the fereni into bowls or place in a large, flat bowl and garnish with cinnamon and pistachios.
Can be eaten warm or cold from the refrigerator.
TIP: If you don`t like the slightly soapy rose water taste, you should reduce the amount a little and try in between. A little definitely belongs in it! Plus, it turns out pudding-like. If you like it softer or creamier, you should add some milk, this is also possible during the 30 minute stirring process.
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