Indian Rice Pudding

Directions

1. 1
   In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
2. 2
   Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often.
3. 3
   The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
4. 4
   Add the sugar, rosewater or vanilla, and pistachios.
5. 5
   Stir and turn off the heat.
6. 6
   Serve either warm or chilled, garnished with extra pistachios.
7. 7
   Goes well with fresh fruit too.