Rice pudding from Middle East

Ingredients
Condensed Milk or 794 g
5½ cups water or 1375 ml
¾ cup white rice flour or 105 g
1½ teaspoons vanilla powder
½ teaspoon rose water
½ teaspoon blossom water
½ cup almonds or 50 g, grated

Preparation

In a casserole, bring to boil Sweetened Condensed Milk with ¾ of the water.
In another bowl, dissolve the remaining water with the rice powder and vanilla powder.
Slowly pour the rice mixture over the hot milk constantly stirring and cook on low heat for 5 minutes or until the mixture thickens.
Add the rose and blossom water and mix well.
Pour the mixture into small bowls, and garnish with the grated almonds or pistachio.