Black Rice Pudding

Directions

1. 1
   Place the milk and cream in a two-quart heavy saucepan with the lemon zest and cardamom seeds.
2. 2
   Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, until reduced to about 4 cups.
3. 3
   Strain the thick milk mixture, and discard solids and seasoning ingredients.
4. 4
   Meanwhile, combine the rice and 2 cups of water with salt, if desired, and bring to a boil.
5. 5
   Reduce heat and simmer, covered, about half an hour, or until all the liquid has been absorbed and the rice is very soft.
6. 6
   If the liquid is used up before the rice is cooked, add more boiling water a little at a time.
7. 7
   Combine the strained milk and the rice, and cook at a slow simmer, stirring occasionally, for 30 minutes.
8. 8
   Put the rice flour and cornstarch in a small bowl, and slowly stir in a few tablespoons of the cooking liquid to make a very smooth paste.
9. 9
   Stir the paste slowly into the simmering milk and rice, and cook 10 more minutes, stirring constantly.
10. 10
    Add the vanilla and sugar, and continue cooking for 10 to 15 minutes, or until the mixture is very thick but not solid.
11. 11
    Serve warm or at room temperature (not chilled), garnishing with chopped pistachios if desired.