- ½ cup arborio rice
- 625ml / 2 ½ cups milk
- ¼ cup sugar
- 2 cinnamon sticks
- 2 cardamom pods, lightly crushed
- Large pinch Staffords Saffron threads +- 1 tsp
- ⅓ cup pistachios, toasted and roughly chopped
Grind saffron with a pinch of sugar using a mortar and pestle. When it is a fine powder add a splash of hot water and set aside.
Combine rice, milk, sugar, cinnamon sticks and cardamom pods in a medium saucepan.
Bring to a simmer.
Pour in the bloomed saffron, making sure to scrape out every last bit. Stir to combine.
Simmer everything together for 15 to 20 minutes, until the rice is swollen and tender.
Stir gently to prevent the rice from sticking to the bottom of the pan.
When the rice is tender, switch off the heat and remove the whole spices.
Serve rice pudding warm, room temperature or chilled, scattered with chopped pistachios.