INGREDIENTS
1/2 cup short grain rice (arborio rice)
1/2 cup water
4 cups milk (2% or whole milk)
1/2 cup sugar (granulated)
1 teaspoon rose water
1/2 teaspoon vanilla extract
1/8 teaspoon of ground cardamom
Pistachios chopped, for serving
PREP
In a large pot, add the milk along with the sugar and bring to a boil.
Add the rice and water to the pot while stirring until it comes to a boil again.
Turn down the heat to a low simmer, cover and cook. Stir the mixture frequently, until the rice is fully cooked, and the milk begins to thicken- approx 45 - 60 minutes. Add a little more milk during cooking if it becomes too thick.
Gently stir in the rosewater, cardamom, vanilla extract and if using the optional lemon zest.
Remove from the heat and cool slightly, then pour into 1 large bowl or 4 small serving bowls and refrigerate. It will continue to thicken as it cools.
Serve chilled, decorated with crushed pistachios.
If serving warm, add the chopped pistachios or other toppings, and enjoy!
Storage: Store in an airtight container in the refrigerator for up to four days.
4 - 6 servings