Rose Petal Rice Pudding with Cardamom and Pistachio

Preparation Steps

1. Preheat the oven to 350°F (180°C).
2. Rinse the rice in a fine mesh strainer until the water runs clear. Drain and set aside.
3. In a medium saucepan, combine the milk, sugar, cardamom, and rosewater. Heat over medium heat, stirring occasionally, until the sugar dissolves.
4. Add the rinsed rice to the saucepan and cook, stirring constantly, for about 18-20 minutes or until the liquid is absorbed and the rice is tender.
5. Remove the saucepan from the heat and stir in the chopped pistachios and unsalted butter until melted. Season with salt to taste.
6. Transfer the pudding to individual serving cups or a large serving dish. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding.
7. Refrigerate for at least 2 hours or overnight until chilled and set.
8. Garnish with fresh rose petals before serving.