Jersey Milk Rice Pudding with Cardamom and Pistachios

Rinse the rice under cold water until the water runs clear. This helps to remove excess starch.

In a medium saucepan, combine the Jersey milk, rinsed rice, and caster sugar.

Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.

Reduce the heat to low and add the ground cardamom and vanilla extract (if using).

Continue to simmer the rice pudding, stirring frequently, for about 35-40 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Be patient; this takes time.

Stir in the Jersey butter for extra richness and a glossy finish.

Remove the rice pudding from the heat and let it cool slightly.

Spoon the rice pudding into serving bowls.

Garnish with chopped pistachios before serving. Can be served warm or cold.