Ingredients

Step by step

1. Rinse the rice in a bowl of cold water at least twice, so that the water is no longer cloudy, then soak the grains in water for 20 minutes. In a separate heatproof bowl, soak the pistachios in boiling water for 5 minutes to loosen the skins. Drain then rub dry in kitchen paper or a towel. Peel off and discard the skins then slice the pistachios lengthways for the garnish.
2. Drain the rice well then spread out to dry on a tray lined with kitchen paper. When fully dry, grind to a semi-coarse powder using a coffee grinder or powerful small food processor, then tip the ground rice into a bowl.
3. Add about 100ml of the milk to the ground rice powder to make a paste; set aside. Pour the rest of the milk into a heavy-based pan and place on a medium-high heat. Bring to a gentle simmer, stirring continuously so that the milk doesn’t catch at the bottom.
4. Add the cardamom pods and simmer for 4-5 minutes (still stirring) to release the aroma and flavour, then remove the pods.
5. Mix in the condensed milk and cook for 2 minutes, stirring, then add the rice paste, a pinch of salt and the saffron strands, whisking well to avoid lumps forming. 
6. Bring the mixture to a gentle simmer again and cook for a further 10 minutes or until thickened, stirring frequently so that it doesn’t catch on the base of the pan. Taste and add extra condensed milk if you want more sweetness.
7. Once it has thickened, take off the heat and immediately spoon into six individual cups or small bowls. Sprinkle the pistachios in the centre of each serving. Cool for 30 minutes then cover and place in the fridge to set.
   How to serve

   Return to room temperature at least 20 minutes before serving.