Basmati Rice Pudding

Instructions

1. Prepare the rice
   Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky. Drain well and set aside.
2. Begin cooking the rice
   In a heavy-bottomed pot, combine the rinsed rice, milk, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
3. Cook until creamy
   Reduce heat to low and simmer uncovered for about 30-35 minutes, stirring frequently, until the rice is soft and the mixture has thickened to a creamy consistency. The milk will reduce as it cooks.
4. Add remaining ingredients
   Stir in the heavy cream, sugar, ground cardamom, and saffron if using. Continue to cook for another 5-10 minutes until the pudding reaches your desired thickness. Remember that the pudding will thicken further as it cools.
5. Finish with flavorings
   Remove from heat and discard the cinnamon stick. Stir in the rose water if using. Fold in half of the pistachios, almonds, and all of the golden raisins, reserving some nuts for garnish.
6. Serve and garnish
   Pour the rice pudding into individual serving bowls. Pudding can be served warm, at room temperature, or chilled according to preference. Before serving, garnish with the remaining pistachios, almonds, and dried rose petals if using.