Cardamom Rose Rice Pudding

Directions

1. 1
   1. In a medium saucepan, mix coconut milk with cardamom pods and vanilla bean. Make sure to open the vanilla bean and scrape all of the vanilla-y goodness into the milk mixture. Heat this mixture on high/medium heat until almost boiling. Remove from heat and allow to cool to room temperature. Cover and place in refrigerator overnight to allow the spices to infuse.
2. 2
   2. Preheat oven to 350 degrees Fahrenheit.
3. 3
   3. In a baking dish, mix rice with the spicy milk mixture. Add a pinch of salt and stir. Place in oven and cook for 30 minutes. Stir and cook for 30 more minutes.
4. 4
   4. Remove from heat and allow to cool.
5. 5
   5. Make a quick syrup by mixing agave nectar with rosewater and regular water.
6. 6
   6. You can serve the pudding warm or chilled, depending on what you fancy. Before you dig in, top with the rosewater syrup and pistachios.