Preheat the oven to 180°C.
Combine rice and 265ml of cream in a heavy saucepan over medium heat for 3 minutes.
Stir in the milk and all sugar except for two tablespoons.
Simmer on low heat for 15 minutes until rice is soft and liquid has mostly evaporated.
Stir in the remaining 135ml of double cream and the rosewater.
Whisk egg whites to soft peaks and beat in the reserved sugar.
Transfer the rice mixture to an ovenproof dish and pipe or spoon meringue on top.
Bake for 10 minutes until the meringue peaks are golden.
Cool slightly and garnish with rose petals before serving.