1 cup (250 ml) white basmati rice
3 cups (750 ml) whole milk
2 tablespoons ghee
Pinch saffron threads
1/2 cup (125 ml) sugar
1/2 teaspoon ground cardamom
1 teaspoon rose water
1/2 cup (125 ml) chopped pistachios
1. Combine the rice, milk, ghee and saffron in a heavy stainless steel pot. Bring to a boil and simmer on low heat, stirring occasionally, until the mixture has a thick, soupy texture, about 45 to 60 minutes.
2. Stir in sugar and cardamom. Simmer again for a few minutes until thick and soupy.
3. Remove from the heat and beat with a whisk to smooth out the mixture. Beat in rose water. Pour into individual cups and sprinkle chopped pistachios on top of each serving. Serve warm or room temperature.