Step 1Wash the rice, then soak it in cold water for 8 to 10 minutes. Drain the rice and grind it very fine in a food processor.
Step 2Bring the milk to a boil in a heavy-bottomed 2- or 3-quart saucepan. Stir in the sugar, then the ground rice. Simmer, stirring often to keep from sticking, until the mixture thickens to the texture of soft cooked cereal, about 35 minutes. Remove from the heat and add the rose syrup, confit de roses and the cream.
Step 3Pour into 8 small molds, glass bowls or ramekins. Allow to cool, then refrigerate. Serve the pudding in the molds, decorated with rose petals.