Firni - Creamy rice pudding

Prepping

1. Crush the cardamom pods in a mortar and pestle. Remove the husks and ground the seeds down into a fine powder.
2. Roughly chop the pistachios for decoration.

Make the Firni

1. In a medium saucepan, add the milk. Over a low heat, bring the milk up to a simmer. Be very careful not to burn the milk as it will ruin the taste of the Firni, keep the heat low and keep an eye on it.
2. Add the evaporated milk, ground rice and caster sugar. Stir and bring it up to a gentle boil, still over a low heat.
3. Keep whisking for a further 6-8 minutes from boiling point until the Firni is thick and creamy. It will thicken even further when cooling.
4. Remove from the heat and whisk in the optional cardamom and rose water.
5. Place a piece of plastic wrap on the surface of the pudding to prevent a skin from forming as it cools. Allow the pudding to cool for 5-10 minutes before transferring to the fridge for a minimum of 2 hours.
6. When the Firni has cooled, spoon into small bowls. Sprinkle over the chopped pistachios. Optional decoration: Rose buds, or rose petals, silver edible foil.