In a heavy non-stick saucepan, bring milk to a boil. Reduce heat and cook for 30 minutes, stirring occasionally. Gradually stir in the rice flour. Add the sugar, cooking and stirring for 10 minutes over moderate heat, or until the pudding is thick enough to coat a spoon. Remove from heat and stir in rose water. Pour into individual serving dishes. Heat the ghee or oil in a small skillet and saut the almonds for 2 or 3 minutes, until golden. Remove with a slotted spoon and drain on paper towels. Add pistachios to the skillet and brown slightly. Remove with slotted spoon and drain on paper towels. Sprinkle the nuts over the top of the pudding. Serve chilled or at room temperature. Servings: 4..Note: You can make your own rice flour from uncooked rice: Soak the grains in water for several hours, drain thoroughly, dry with a paper towel, and pulverize in a spice mill.