Ingredients
2 cups rice flour
1/2 cup half and half
1/4 cup condensed milk
1/2 cup sugar
5 cups whole milk
1 tablespoon almond slivers
1/2 tbsp pistachios, chopped
1/2  tsp crushed cardammom
1 tbsp ghee (clarified butter)
1/2 tsp rose water

Method
If rice flour is not available, take
equal quantity of basmati rice and powder
it in the coffee grinder to get a 
smooth flour-like powder.
Heat the ghee and fry the rice flour for 
about 5 minutes.
This process reduces some of the rawness 
of the flour and also lends a good aroma 
to the dish.
Mix together the half and half and whole milk.
Bring to a boil on a low flame.
When the thickness of the milk increases (after 
about 5 minutes or so), add the rice flour 
and mix well.
Add the rice in small quantities to avoid lumps 
being formed.
Cook the mixture till the rice is completely 
cooked and the dish reduces to a smooth paste.
Add a little extra warm milk if you feel that 
the dish is too dry.
Add the sugar and condensed milk and mix well.
Continue to cook on a low flame for another 
2-3 minutes till all the sugar dissolves.
Add the cardammom just before taking it off 
the heat and mix well.
Remove from heat and add the rose water.
Mix well.
Pour into small individual bowls and chill.
Garnish with almonds and pistas just before 
serving.
I personally think this dessert is best when 
served chilled.