Soak the rice for 1 hour.
Drain, dry and crush with a rolling pin or grinder until the texture resembles semolina.
Soak the clay serving dishes in water.
Heat the butter in a thick-bottomed pan and lightly roast the rice. Add milk and bring to a boil.
When rice is well cooked, add the sugar, cardamom powder and rose essence, stirring constantly.
Pour the pudding into the clay dishes and allow to cool.Serve garnished with silver leaf and rose petals.