Ingredients

Instructions

  1. Combine the rice flour and sugar and add to a saucepan containing the milk.
  2. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
  3. Add cardamom and saffron and continue stirring for 1 more minute.
  4. Remove from heat, and add rosewater.
  5. Pour pudding into individual serving glasses and let cool completely.
  6. Refrigerate for about 2 hours.
  7. Top surface completely with finely chopped pistachios and serve.