Combine cream of rice, milk and sugar in a medium saucepan. Cook over medium
heat, stirring constantly until mixture starts to thicken. Lower heat, and allow
mixture to simmer until it attains the consistency of a cream filling.
Add rose water, turn heat up. Bring to a fast boil, and remove from heat immediately.
Pour into bowl or individual serving bowls.
Serve warm or cold. If desired, drizzle
with honey and garnish with pistachios.