Rice Pudding with Saffron and Cardamom

Ingredients

• 2 cups water
• 1 cup rice flour
• 0.5 cup white sugar
• 2 cups milk
• 2 tablespoons rose water
• 0.5 teaspoon saffron
• 0.5 teaspoon ground cardamom
• 18 shelled pistachio nuts

Steps

1. Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
2. Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
3. Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.