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1
Place the milk and cream in a two-quart heavy saucepan with the lemon zest and cardamom seeds.
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2
Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, until reduced to about 4 cups.
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3
Strain the thick milk mixture, and discard solids and seasoning ingredients.
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4
Meanwhile, combine the rice and 2 cups of water with salt, if desired, and bring to a boil.
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5
Reduce heat and simmer, covered, about half an hour, or until all the liquid has been absorbed and the rice is very soft.
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6
If the liquid is used up before the rice is cooked, add more boiling water a little at a time.
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7
Combine the strained milk and the rice, and cook at a slow simmer, stirring occasionally, for 30 minutes.
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8
Put the rice flour and cornstarch in a small bowl, and slowly stir in a few tablespoons of the cooking liquid to make a very smooth paste.
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9
Stir the paste slowly into the simmering milk and rice, and cook 10 more minutes, stirring constantly.
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10
Add the vanilla and sugar, and continue cooking for 10 to 15 minutes, or until the mixture is very thick but not solid.
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11
Serve warm or at room temperature (not chilled), garnishing with chopped pistachios if desired.
