Indian Rice Pudding - Kheer

Directions

1. 1
   Wash the rice well, soak in water to cover for 20 minutes.
2. 2
   Drain rice.
3. 3
   In medium sized saucepan, combine the drained rice with the 1 1/2 cups water.
4. 4
   Bring to a boil over med-high heat, then reduce the heat to low, cover tightly and simmer until the liquid is absorbed, about 10-12 minutes.
5. 5
   Transfer rice to a large saucepan and add half and half or light cream, sugar and cardamom.
6. 6
   Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquir is absorbed, about 1 hour, stirring frequently to avoid the rice sticking to the bottom of the pot.
7. 7
   Remove from the heat, transfer to a serving bowl, and cool to room temperature.
8. 8
   Stir in the rosewater and most of the pistachios, reserving some for garnish.
9. 9
   Serve at room temperature or cover and chill.
10. 10
    Garnish with remaining pistachios before serving.