½ a cup basmati rice, soaked in water for 1 hr
1 ½ cups full fat milk
½ vanilla bean, cut lengthwise and scrape the seeds
1 tsp. rose water
½ tsp. cinnamon, powder
½ tsp. nutmeg powder
1 pinch saffron, soaked in warm water
2-4 tbsp. maple syrup
⅓ cup pistachios, toasted and roughly crushed
Place the soaked rice a mortar-and-pestle and grind until course. In a medium sized saucepan add the milk, and gently bring to the boil.
Add drained rice to the saucepan and simmer on a low heat, with the vanilla, cinnamon, nutmeg, saffron, rose water and maple syrup and cook for 5 -10 minutes until rice is cooked and pudding has thickened.
Serve warm garnished with the toasted pistachios.