Indian rice pudding

Ingredients:

• 0.5 tbsp. basmati rice
• 6 cups whole milk
• 1 teaspoon ground cardamom
• 0.5 cups of sugar
• 1 tsp rose water or 1 tsp vanilla extract
• 3 tbsp chopped unsalted pistachios or almonds, plus extra for serving

Preparation:

1. In a large heavy-bottomed saucepan, combine the rice, milk and cardamom and bring to a boil over medium-high heat, stirring constantly.
2. Reduce the heat to a gentle simmer and cook, stirring frequently, for 45–50 minutes. The rice should be tender and the milk should have reduced by half, creating a porridge-like consistency.
3. Add sugar, rose water or vanilla, and pistachios. Stir and turn off the heat. Serve warm or chilled, sprinkled with pistachios. Rice pudding also goes well with fresh fruit.