Soak rice in a bowl of water for 1 hour.
Drain the water and grind the rice to make a coarse powder.
Heat milk in a saucepan over a high flame/temperature.
Bring the milk to a boil. Lower the heat to medium or medium-low.
Add the rice powder. Mix well. Cook for 8-10 minutes while stirring frequently.
Cook till the rice has fully cooked and the milk has thickened.
Add rose syrup, rose petals and chopped almonds. Mix well. Turn the heat off.
Pour it into the serving bowl.
Garnish with dried rose petals.
Serve rose phirni hot or cold.
