Cardamom and Rosewater Rice Pudding with Caramelized Pistachios

Preparation Steps

1. Step 1: Rinse the rice in a fine mesh strainer until the water runs clear. Drain and set aside.
2. Step 2: In a medium saucepan, combine the milk, sugar, cardamom, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Step 3: Add the rinsed rice to the saucepan and cook, stirring constantly, for 18-20 minutes or until the liquid is absorbed and the rice is tender.
4. Step 4: Remove the saucepan from the heat and stir in the chopped pistachios, butter, rosewater, and vanilla extract.
5. Step 5: Let the pudding cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
6. Step 6: Just before serving, drizzle the top of the pudding with a little more rosewater if desired. Serve chilled.
7. Step 7: Caramelize the pistachios by heating them in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant.
8. Step 8: Garnish the pudding with the caramelized pistachios and serve.