Phirni (Indian Rice Pudding)

Rinse the basmati rice thoroughly and soak in water for 20 minutes. Drain well.

Spread the soaked rice on a paper towel to remove excess moisture. Coarsely grind in a blender or food processor, adding 2 tablespoons of water if needed. The grains should be broken but not completely powdered.

In a heavy-bottomed pan, bring the milk to a gentle boil over medium heat, stirring occasionally. Add the ground rice and reduce heat to low, stirring constantly to prevent lumps.

Cook the mixture on low heat, stirring continuously, until it thickens. This may take 15–20 minutes. The phirni should coat the back of a spoon.

Add the sugar and cardamom pods, lightly crushed. Crush the saffron strands in a tablespoon of warm milk and add. Stir well to dissolve the sugar, about 2–3 minutes.

Remove from heat. Pour into serving bowls or a single large dish. The traditional serving style uses small clay bowls. Let cool to room temperature, then refrigerate for at least 2 hours.

Before serving, garnish with slivered pistachios and dried rose petals if using. Serve chilled.