Persian Saffron Rosewater Rice Pudding

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 whole milk. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Once simmering, reduce the heat to low, cover the saucepan, and cook for 25 minutes, stirring every 5-7 minutes, until the rice is tender and most of the milk has been absorbed.

Stir in the granulated sugar, the steeped saffron (including the water), and rosewater. Continue to cook uncovered over low heat for another 10-15 minutes, stirring frequently, until the pudding thickens to your desired consistency.

Remove the saucepan from the heat. The pudding will continue to thicken as it cools.

Divide the warm pudding into individual serving bowls. Garnish each serving with slivered pistachios and a sprinkle of ground cardamom, if using.

Serve warm or chilled. For best flavor, allow it to chill in the refrigerator for at least 2 hours before serving.