Rice Pudding With Saffron And Cardamom - cooking recipe

Ingredients

2 cups water
1 cup rice flour
1/2 cup white sugar
2 cups milk
2 tablespoons rose water
1/2 teaspoon saffron
1/2 teaspoon ground cardamom
18 shelled pistachio nuts

Preparation

Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.