Let's cook.
Rinse the short-grain rice thoroughly under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes, or until the water is mostly absorbed.
Add the whole milk, granulated sugar, and ground cardamom to the saucepan. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Once simmering, reduce the heat to low and continue to cook, uncovered, for 30-35 minutes, stirring occasionally, until the rice is tender and the pudding has thickened to a creamy consistency.
Remove the saucepan from the heat and stir in the rosewater.
Pour the rice pudding into individual serving bowls. Allow to cool slightly at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Garnish with slivered pistachios just before serving.
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