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, whole milk, and granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Reduce the heat to low, cover the saucepan, and cook for 30 minutes, stirring every 5-7 minutes, until the rice is tender and has absorbed most of the milk.
While the rice is cooking, steep the crushed saffron threads in 1 tablespoon of hot water for 5 minutes to release their color and aroma.
After 30 minutes, stir in the saffron mixture, ground cardamom, and rosewater into the rice pudding. Continue to cook uncovered for another 10-15 minutes on low heat, stirring frequently, until the pudding reaches a thick, creamy consistency.
Remove from heat and let it cool slightly. The pudding will thicken further as it cools.
Divide the rice pudding into individual serving bowls. Garnish with slivered pistachios before serving. Serve warm or chilled.
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