Rice Pudding (Pal Payasam)

• 1/2 cup Long-grain rice
• 4 Cardamom pods
• 1 1/4 cup Sugar
• Blanched Almonds
• 2 cups water
• 2 1/2 cup Milk
• Blanched unsalted pistachio nuts
• 1 tablespoon rose water

Wash the rice and boil in the water over medium heat for 5 minutes, until the rice is 1/4th done. Drain it and set aside.

In a heavy based pan, boil the milk with cardamom pods over medium heat. Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Stir constantly to prevent sticking. Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar dissolves. Stir constantly. Sprinkle rose water & Remove from heat. Remove the cardamom pods. Serve warm or chilled.