Bring the pomegranate juice to a quick boil. Sprinkle the gelatin granules, stir and let it dissolve. (I recommend following the instructions on the gelatin package to make the Jelly, as it may be specific to the product.)
Divide the pomegranate jelly into nine glass dessert bowls and let it set in the refrigerator.
Grind the soaked almonds with the milk in a high speed blender until smooth.
Dissolve the rice flour in about half cup of the blended almond-milk. Add honey to the remaining milk, stir it well and bring it to a boil.
Take the saucepan away from heat and add the rice flour-milk paste and whisk it until nicely mixed.
Return the sauce pan back to the stove and cook the mixture on a medium heat until it starts to thicken. Add the rose water and mix it in.
While cooking the custard, make sure to stir with a whisk to prevent lump formation and sticking to the pan bottom.
Reduce the heat to low-medium and stir until the custard coats the back of a spoon and reaches a thick custard like consistency.
Take the custard away from the heat source and cover with a parchment paper or a lid and allow to cool.
Divide the custard and carefully layer it on top of the pomegranate jelly in the glass dessert bowls. Sprinkle chopped pistachios on the top. Chill and serve the rice custard with pomegranate jelly.
I used Dr. Oetker Moroccan almond natural extract, which is made from extract of high quality Moroccan almonds and is free from artificial colors and preservatives.