Slice the cheese and soak it in water at room temperature for 3 hours to remove the salt. Change the water every 10-15 minutes.
Boil the rice with the 3 cups of water until it is completely cooked. Add the sugar and rose water and blend using electrical blender.
Put the cheese in a bowl and melt it on double boil (bain-marie). Boil the rice mixture again and add the melted cheese to it while on fire, mixing constantly until well combined.
To prepare the cream, mix all the cream ingredients and bring to boil on low heat, and then simmer for 1 minute, stirring constantly. Keep aside to cool down.
Put the cheese mixture in individual cups or a large plate. Serve cold with the cream on top.