1. Put the sugar and milk in a casserole. When it starts to simmer add the rice and let it cook until it becomes al dente. Add the corn flour.

2. Crush the Arabic gum so that it has the texture of powder and add it to the casserole. Add the cheeses.

3. Butter the mold. Pour the mix into the mold, set it aside and let it cool.

4. Blend the osmaliyeh. Sauté the osmaliyeh with a bit of butter until it becomes golden colored.

5. For the syrup, place the water, the sugar, cinnamon stick, anise star and cloves in a casserole on medium heat. Let it boil and stir until syrup is formed then add the orange blossom and the rose water. Strain
the syrup.

6. To serve, cover the pudding with the osmaliyeh crumbs. Pour the syrup on the pudding. Then garnish with a bit of whipped cream and rose petals on top and sprinkle some pistachio powder.