Moroccan Tagine-Spiced Rice Pudding with Pistachios and Rosewater

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, milk, cream (if using), sugar, cinnamon, ginger, turmeric, saffron (if using), and salt.

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

Reduce the heat to low and continue to simmer, stirring frequently, for about 25-30 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. It should coat the back of a spoon.

Remove from heat and let cool slightly.

Spoon the rice pudding into individual serving bowls.

Garnish with chopped pistachios and a drizzle of rosewater.

Serve warm or chilled.