1 cup of short grain rice (I prefer sushi rice)

2 cups of water

2 cups of milk

2 cups of heavy cream/ half & half or milk

Pinch of saffron

3/4 cup of sugar

3-5 green cardamom pods, seeds

3 tablespoons of culinary rose water

Chopped Pistachios (garnish)

Honey (garnish)


Place rice, water, milk and cream in medium-sized pot over medium heat;

Stirring occassionally with a wooden spoon, allow the rice and liquid to come to a boil;

Turn down to low heat and continue to stir occassionally until the liquid is mostly absorbed (can take up to an hour);

When almost at the consistency you would like it to be, add the remaining ingredients;

Remove from heat and either serve with chopped pistachios and honey if you like your rice pudding warm or store in fridge if you like your rice pudding cold. Definitely enjoyable the next day!