In a small bowl, whisk together corn starch and rice flour.
Add 1/2 cup of the oat or almond milk, and stir until the milk thickens and everything comes together without cornstarch clumps.
In a large pot, heat remaining plantbased milk over medium-high heat and bring to a low boil.
Pour in the cornstarch-thickened milk and stir like your Valentine’s Day depends on it.
Reduce heat to medium-low, stirring constantly for 15 to 20 minutes to avoid nasty clumps. Mixture will thicken.
When it’s thick enough to coat the back of the spoon, pour in sugar and rosewater. Cook another minute or so, stirring so sugar dissolves.
Remove from heat and set aside to cool.
Pour into a large serving bowl or individual cups. Cover and chill for at least 6 hours before serving.
Garnish with rose petals and chopped pistachios — so romantic.
