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Title: Rice Pudding With Rosewater, Cardamom And Pistachio
Yield: 2

Ingredients

      8    heaped tbsp arborio rice
    300 ml milk
    300 ml double cream
      6 tb water
      1    split vanilla pod
      1 ts cardamom pods
      1    handful shelled pistachios
      4 tb caster sugar
      4 ts rosewater

Instructions

Put the rice in a heavy bottomed pan with the milk, cream, water and
vanilla. Bring to a boil over a medium heat, then turn the heat down and
let it barely simmer. Cook for 15 - 20 minutes or until the rice grains
have swelled up but still have a little bite.

While the rice is cooking, remove the pods from the cardamom seeds and
grind in a pestle and mortar or with a rolling pin and plastic bag until
powdered. Chop the pistachios roughly.

Stir the sugar into the rice and remove the vanilla pod. Add the
cardamom. Stir in the rosewater. Cook briefly and add more sugar if
needed.

Serve in bowls and scatter with the pistachios.

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