Rice pudding

1 cup cooked short grain sticky rice or any type of starchy rice*

2 cups of milk

2 tbsp sugar or more to taste

2 cardamom grind the seeds to a powder

1/4 tsp saffron strands

1 tsp rose water

1/2 cup or more combination of nuts **

* Cook the rice till it is soft with water and a pinch of salt, salt is optional. It is faster and easier to use fully or half cooked rice.

** Chop or use a mortar and pestle to coarsely break the nuts. I used almonds, pistachios and cashews.

Add milk to the cooked rice with sugar, cardamom, saffron and cook again on low medium heat till the rice is soft and milk has absorbed into the rice. Keep stirring frequently to make sure the milk is absorbed and to prevent burning. Add the nuts and rose water. Mix and cook for about 2 minutes. Serve warm or cold.

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