Rice Pudding With Rose Water and Cardamom

• 13 cup basmati rice
• 2 quarts whole milk
• 1 1/2 teaspoons ground cardamom, more to taste
• 3/4 cup granulated sugar, more to taste
• 6 tablespoons chopped pistachios
• 1/2 teaspoon salt
• 1 1/2 teaspoons rose water

1. Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat.
2. Bring to a bubble, then reduce the heat to a gentle simmer.
3. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
4. Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so.
5. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water.
6. Serve room temperature or chilled, topped with the rest of the pistachios.

basmati rice, milk, ground cardamom, sugar, pistachios, salt, water

Taken from cooking.nytimes.com/recipes/1013247 (may not work)