The Delicious Crescent

1 Blend milk and walnuts at high speed to form a creamy milk (optional).
2 Mix 1 cup of milk, chia seeds, one tablespoon honey and 1 teaspoon rose water and let it soak overnight in the refrigerator. It helps to stir it a few times in the first five minutes when the seeds start to absorb the milk.
3 Heat one cup of milk in a sauce pan at medium high heat. Mix 1/2 cup of milk with the rice flour. Stir 2 tablespoons of honey into the hot milk. When the milk comes to a boil, take it away from the heat source and mix in the rice flour milk paste.
4 Place the saucepan back on the stove and slowly stir and cook it until a thick custard stage. Mix the orange blossom water and remaining rose water.
5 Line a lid with a paper towel and place it over the saucepan and let it chill very well. The paper towel will help absorb moisture.
6 Mix the chilled chia pudding with the brown rice pudding and spoon it into serving bowls.
7 If using cardamom, mix it with nuts. Decorate the pudding with nuts and coconut flakes.
8 Serve this chia mahalabia with pistachios immediately. Enjoy!