2 1/2 c Cooked basmati rice
2 1/2 c Coconut milk; unsweetened
1/2 c Natural sugar
1/4 ts Ground cardamom;
- up to 1/2 ts
1 pn Salt
1/2 c Raw pistachios;
- coarsely chopped
1 1/2 ts Rose water or
- vanilla extract
Place the rice, coconut milk, and sugar in a medium sized saucepan
over low heat and simmer for 20 minutes, stirring occasionally. Stir
in the cardamom & salt and simmer until thick and creamy, 5 to
10 minutes.
Remove from the heat and stir in the pistachios and rose water. Let
cool to room temperature before serving, or cover and refrigerate to
serve chilled.