Persian Rosewater and Cardamom Rice Pudding (Shir Berenj)

Rinse the short-grain rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents stickiness.

In a medium saucepan, combine the rinsed rice and 1 cup 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-low heat, stirring frequently to prevent sticking. Continue to cook for 30-35 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.

Remove the saucepan from the heat and stir in the rosewater. Taste and adjust sweetness if desired.

Pour the Shir Berenj into individual serving bowls or a larger dish. Allow it to cool slightly at room temperature.

Cover the bowls and refrigerate for at least 2 hours, or until thoroughly chilled. Garnish with chopped pistachios just before serving.