Muhallab (fragrant rice pudding)

Instructions

1. Rinse the rice, then cook it in 300 ml of water over low heat for 15 minutes, until fully absorbed.
2. Add the milk, the crushed cardamom pods and the saffron. Simmer gently for 20 minutes, stirring often.
3. Dilute the cornflour in a little cold milk, then pour it into the cream, stirring to thicken.
4. Add the sugar and butter, then cook for 5 more minutes until the cream coats the spoon.
5. Remove the cardamom pods, stir in the rose water and divide into small bowls.
6. Let it cool, then decorate with chopped pistachios before serving.