Drain the ricotta cheese in a strainer to remove excess liquid.

Prepare the cream of rice according to package directions using 2 cups of milk, 4 tablespoons of sugar, and 1 tablespoon of rosewater. Let it cool completely.

Once cooled, mix the cream of rice mixture with the drained ricotta cheese until well combined.

In a large bowl, shred the kanafe (shredded phyllo dough) with your hands, breaking apart any clumps.

Gradually mix in the melted butter, ensuring the kanafe is thoroughly coated.

Spread half of the buttered kanafe evenly in a 9x13 inch baking pan, pressing it down firmly and up the sides.

Spread the ricotta cheese mixture evenly over the kanafe base.

Top with the remaining kanafe, spreading it evenly over the ricotta filling.

At this stage, the kanafe can be frozen for later use.

Preheat your oven to 350°F (175°C).

For the syrup, combine 2 cups of sugar, 1 cup of water, and 1 teaspoon of lemon juice in a saucepan.

Bring the syrup to a boil, then reduce the heat and simmer for 15 minutes.

Remove from heat and stir in 1 teaspoon of rosewater and 1 teaspoon of orange blossom water. Allow the syrup to cool.

Bake the kanafe in the preheated oven for one hour, or until golden brown.

Remove the kanafe from the oven and immediately pour the cold or room temperature syrup evenly over the hot kanafe.

Garnish with chopped pistachios.

Serve warm or at room temperature.