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1. In a heavy 5- to 6-quart saucepan, bring the milk to a boil over high heat, stirring constantly to prevent a skin from forming on the surface. Reduce the heat to moderate and, stirring occasionally, cook for 30 minutes. Stir in the Cream of Rice gradually, and still stirring, add the sugar.
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2. Stir over moderate heat for 10 minutes longer, or until the pudding is thick enough to coat a spoon heavily. Remove the pan from the heat, stir in the rose water, and pour the pudding into a shallow 7-by-14-inch baking dish. With a rubber spatula, spread it evenly and smooth the top.
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3. Heat the ghee in a 7- to 8-inch skillet until a drop of water flicked into it splutters instantly. Stirring constantly, fry the almonds over moderate heat for 2 or 3 minutes, until they are a delicate gold color. With a slotted spoon, transfer them to paper towels to drain. Add the pistachios to the ghee remaining in the skillet and stir them for 2 or 3 minutes, or until they brown lightly.
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4. Then drain them on paper towels, and sprinkle both the almonds and pistachios over the top of the pudding. Refrigerate the ftrni for at least 4 hours, or until it is thoroughly chilled and somewhat firm to the touch.
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