Pakistani Firni (Ground Rice Pudding With Cardamom, Saffron & Rose Water)

• 6 tablespoons basmati rice
• 1 liter whole milk
• 400 grams sweetened condensed milk
• 1/2 cup water
• 1/2 teaspoon freshly ground green cardamom
• 1 teaspoon rosewater
• 1 pinch saffron threads
• 1 tablespoon each of crushed pistachios and edible rose petals for garnish

1. Start by soaking the basmati rice in the water for an hour. Strain and reserve all the water except for just 1 tablespoon, then grind the rice with this remaining water in a electric spice grinder until you have a fine paste.
2. In a saucepan, heat the milk and the condensed milk so that the liquid is warm but not boiling (about 5 to 6 minutes).
3. Add the rice paste and mix it with a whisk so as to ensure that no lumps remain. If it starts to thicken too much, add the reserved soaking liquid.
4. Cook on a very low heat, stirring it all the time, until the milk forms a custard-like consistency. Editor's note: We transferred the liquid to a wide saucepan; the mixture took between 20 and 30 minutes to thicken. Now add the ground cardamom, rosewater, and saffron.
5. Cool the firing completely, stirring frequently as it cools. You can place the firni over a bowl of ice water to aid the cooling (or you can eat it warm).
6. Set the firni is glass or terra-cotta bowls and refrigerate, covered. Garnish with crushed pistachios and edible rose petals.

basmati rice, milk, condensed milk, water, freshly ground green cardamom, rosewater, saffron threads, pistachios

Taken from food52.com/recipes/68185-pakistani-firni-ground-rice-pudding-with-cardamom-saffron-rose-water (may not work)