Instructions

1. Boiling the Rice

   In a pot over medium heat, combine the rice and water, and let it simmer gently until the rice is tender and has absorbed most of the water. · 10 min
2. Adding Milk and Sugar

   Add the milk and sugar to the rice, stir well, and let the mixture simmer over low heat, stirring occasionally. · 10 min
3. Thickening the Mixture

   Gradually pour in the dissolved cornstarch while stirring rapidly until the mixture thickens and reaches the desired creamy consistency. · 5 min
4. Adding the Flavorings

   Add the ground cardamom and the saffron-infused rose water, stir for one minute until the flavors meld, then remove the pot from the heat. · 1 min
5. Serving

   Pour the rice pudding into serving dishes, let it cool to room temperature, then refrigerate and garnish with crushed pistachios before serving.

Nutrition / serving

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