Ingredients:
3/4 cup rice flour
3/4 cup sugar 
6 cups milk
2 pods whole green cardamom, lightly crushed
Pinch saffron threads
3 tablespoons rose water
Chopped pistachios, to garnish
Preparation:
Combine the rice flour and sugar and add to a saucepan containing the milk.
Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
Add cardamom and saffron and continue stirring for 1 more minute.
Remove from heat, and add rosewater.
Pour pudding into individual serving glasses and let cool completely.
Refrigerate for about 2 hours.
Top surface completely with finely chopped pistachios and serve.
