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1
Process rice and 1 cup of the half-and-half in a blender until mixture is grainy, about 15 seconds; set aside.
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2
Select SAUTE setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Note: Times, instructions, and settings may vary according to cooker brand or model.) Select MEDIUM temperature setting, and allow to preheat. Add ghee to cooker, and heat until very fragrant, about 2 minutes. Add pistachios; cook, stirring often, until lightly browned in spots, about 2 minutes. Stir in cardamom, and cook, stirring constantly, until mixture is fragrant and wisps of smoke rise from cooker, about 10 seconds. Quickly pour rice mixture and remaining 3 cups half-and-half into pressure cooker, and stir until blended. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
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3
Select PORRIDGE setting on HIGH pressure for 20 minutes. (It will take 5 to 15 minutes for cooker to come up to pressure before cooking begins.)
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4
While rice cooks, bring granulated sugar and water to a simmer in a small skillet over medium, and cook, whisking occasionally, until sugar dissolves, 2 to 3 minutes. Remove from heat, and stir in preserves, lemon juice, and rose water until blended; set aside.
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5
Let pressure in cooker release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 15 minutes.) Remove lid from cooker, and stir in brown sugar and salt, breaking up any clumps of rice with a spoon. Turn off cooker. Remove cooker insert, and let stand 10 minutes. (Rice mixture will thicken.)
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6
Spoon rice mixture into bowls; drizzle apricot mixture over each serving. Garnish with pistachios and, if desired, edible flowers. Serve immediately.
