Steps

1. 1

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

2. 2

   In a medium saucepan, combine the milk, saffron threads, and crushed cardamom pods. Warm over medium heat until the milk is hot but not boiling to infuse flavors, about 5 minutes.

3. 3

   Add the rinsed rice and sugar to the infused milk. Stir gently to combine.

4. 4

   Reduce the heat to low and cook the mixture, stirring frequently, until the rice is tender and the pudding has thickened to a creamy consistency, about 30 to 35 minutes.

5. 5

   Remove the saucepan from heat. Stir in vanilla extract and rose water if using, and discard the cardamom pods.

6. 6

   Divide the rice pudding into serving bowls, garnish with chopped pistachios, and let cool slightly before serving warm or chilled.

Tips from the chef

• Use Arborio rice for the creamiest texture; other short-grain rice may work but yield different results.

• Stir frequently during cooking to prevent the rice from sticking to the bottom of the pan.

• Adjust sweetness to taste by adding more or less sugar.

• Saffron is potent; use sparingly to avoid overpowering the dish.

• For a vegan variation, substitute whole milk with full-fat coconut milk or almond milk, though texture and flavor will vary.

• Allow pudding to rest after cooking; it thickens more as it cools.