Phirni

Instructions

1. Soak the rice for 30 minutes, drain it, then coarsely crush it with a mortar and pestle or blend it briefly to a rough semolina.
2. Bring the milk to a boil in a heavy-bottomed saucepan, then lower the heat and add the crushed cardamom pods.
3. Pour in the ground rice in a steady stream while stirring constantly, then simmer gently for 30 minutes, stirring often so it doesn't stick.
4. When the cream coats the spoon well, add the sugar and the saffron previously soaked in a little warm milk. Cook for another 5 minutes.
5. Remove from the heat, stir in the rose water and let it cool.
6. Pour into small bowls and refrigerate for at least 3 hours.
7. Decorate with almonds, pistachios and silver leaf if you have it, then serve well chilled.