Creamy Rice Pudding infused with Orange Blossom Water & Cardamom

Directions

1. Please Note: I found that cooked basmati rice makes the process much easier & the process is much quicker. In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins comes to boil.
2. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
3. Increase the heat to medium, add the heavy cream, sugar, orange blossom water and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
4. Once the mixture just begins to thicken, remove from the heat and transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the rice pudding.
5. Serve chilled with the toasted pistachis topping. I used my Turkish Chai glasses to serve the rice pudding which I bought from the Grand Bazaar in Istanbul.