Pistachio and Rosewater Rice Pudding

In a medium saucepan, combine the rice, milk, cardamom pods (if using), and salt. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.

Once simmering, reduce heat to low and cook for 25-30 minutes, or until the rice is tender and the mixture has thickened. Stir frequently, especially towards the end of cooking, to prevent burning.

Remove the cardamom pods (if used). Stir in the sugar and heavy cream. Cook for another 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture is smooth.

Remove from heat and stir in the rosewater.

Stir in most of the chopped pistachios, reserving some for garnish.

Pour the rice pudding into individual serving bowls. Sprinkle the remaining pistachios over the top.

Let cool slightly before serving warm, or chill in the refrigerator for at least 2 hours before serving cold.