Creamy Persian Saffron & Rosewater Rice Pudding

Rinse the short-grain rice under cold water until the water runs clear, then drain well.

In a medium saucepan, combine the rinsed rice with two cups of water and bring to a boil over medium-high heat.

Reduce the heat to low, cover the pan, and simmer for 15 minutes or until the water is absorbed.

Pour the whole milk into the saucepan with the cooked rice and stir in the sugar.

Dissolve the crushed saffron threads in one tablespoon of warm water, then stir this liquid into the rice mixture.

Cook on low heat, stirring frequently to prevent sticking, for 15 to 20 minutes until the mixture thickens to a pudding consistency.

Remove from heat and stir in the rosewater immediately before spooning into serving dishes.

Cool slightly at room temperature, then garnish with chopped pistachios and dried rose petals before serving.