Creamy Cardamom Rice Pudding
6 tbsp. jasmine rice
2 tbsp. unsalted butter
1⁄2 tsp. lightly crushed saffron
1⁄2 tsp. ground cardamom
6 cups whole milk
6 tbsp. light brown sugar
1⁄4 cup slivered almonds, toasted
1⁄4 cup crushed pistachios
Place rice in a fine strainer and rinse under running water until water runs clear, drain thoroughly. Heat butter in a 10-inch skillet over medium heat, add rice, saffron, and cardamom and cook, stirring until lightly toasted, about 2 minutes.
Add milk, stirring occasionally until milk is reduced by half and rice is tender, about an hour and a half.
Add sugar, almonds and half the pistachios and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl and garnish with remaining pistachios before serving.