Cardamom Rice Pudding with Pistachios and Caramel

Ingredients

• 1 cup granulated sugar (plus 2 tablespoon)
• 1.8 cup heavy cream divided ()
• 1 pinch kosher salt 
• 8 servings pistachios as needed finely chopped for garnish (, )
• 0.3 cup aborio rice 
• 1 pinch sea salt 
• 0.5 cup water divided plus more for rice)
• 0.8 cup milk whole divided ()

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Make the rice pudding: Using a whisk and a well-chilled bowl whip ½ cup heavy cream until soft peaks form. Set aside in the refrigerator.
2. Combine rice salt and enough water to cover the rice by about ½-inch in a large heavy-bottomed sauce pan. Bring just to a boil, then strain the rice in a fine-mesh sieve. Return the rice to the same saucepan, add milk, vanilla bean, cardamom pods, 2 tablespoons sugar, and another ½ cup heavy cream. Set the mixture over low heat and cook until rice is al dente and the liquid is reduced by half, about 12 minutes.
3. Combine the remaining 1 cup sugar and ¼ cup of the water in a small saucepan.
4. Heat the mixture over low heat, stirring occasionally until the sugar is completely dissolved. Raise the heat to medium and cook without stirring until the syrup turns a rich caramel color. .
5. Remove the pan from the heat add the remaining ¼ water, 3/4 cup cream and sea salt. It may splatter so please be careful.
6. Transfer to a small pitcher and set aside to cool completely.To serve: Bring the pudding from the refrigerator. Gently pour enough caramel sauce to cover the surface (or to taste).
7. Garnish with pistachios.