Start by rinsing 1/2 cup of basmati or jasmine rice under cold water until the water runs clear. This removes excess starch and helps prevent the pudding from becoming too sticky.

In a medium saucepan, combine the rinsed rice, 4 cups of whole milk, 1/3 cup of granulated sugar, 4-5 lightly crushed cardamom pods, and a pinch of salt. Stir everything together to ensure the sugar dissolves and the ingredients are well mixed.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the milk from scorching. Once it starts to bubble, reduce the heat to low and let it simmer. Stir frequently to ensure the rice cooks evenly and the mixture thickens into a creamy consistency. This usually takes about 25-30 minutes.

While the rice is cooking, toast 1/2 cup of chopped pistachios in a small skillet over medium heat for 2-3 minutes. Stir them frequently to prevent burning, and remove them from the heat once they’re fragrant and lightly golden. Set aside.

Once the rice is soft and the pudding has thickened, remove the cardamom pods and stir in the toasted pistachios and 1 teaspoon of vanilla extract. The vanilla adds a warm, comforting note that complements the cardamom beautifully.

You can serve the pudding warm for a cozy treat or chill it in the refrigerator for a refreshing dessert. If serving cold, let it sit at room temperature for 10-15 minutes to take the chill off.

Before serving, garnish the pudding with extra chopped pistachios and a sprinkle of ground cardamom for a finishing touch. You can also add a drizzle of honey or a pinch of cinnamon for extra flavor.