Firni (Rose Cardamom Rice Pudding)

Pour the milk into a heavy-bottomed saucepan and set over medium heat.

Whisk together the rice flour and ground almonds, then sprinkle evenly over the milk. This prevents lumps from forming - learned this the hard way after ruining a batch in Kaimuki.

Bring to a boil, stirring constantly. Once bubbling, add the evaporated milk and sugar.

Drop heat to low and simmer for 6-8 minutes, stirring regularly until thickened. It should coat the back of a spoon.

Remove from heat and let cool, stirring every few minutes to prevent that skin from forming on top.

Once cooled, stir in the rose water and ground cardamom. Go easy on the rose water - it should be fragrant but not perfumey.

Reserve some of the sliced almonds, pistachios, and chopped apricots for garnish. Fold the rest into the pudding.

Transfer to serving bowls and top with the reserved nuts and fruit. Serve warm or chilled - both ways are perfect.