Egyptian Rice Pudding

Ingredients

• 2  pods cardamom whole green crushed
• 6 cups milk 
• 8 servings pistachios chopped
• 0.8 cup rice flour 
• 3 tablespoons rosewater 
• 1 pinch saffron threads 
• 0.8 cup sugar 

Equipment

• sauce pan
• whisk

Directions

1. Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
2. Add cardamom and saffron and continue stirring for 1 more minute.
3. Remove from heat, and add rosewater.
4. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.