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1
Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
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2
Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
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3
Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
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4
Drain the rice and set aside.
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5
Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
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6
Add the drained rice. Return it to a boil. This will take 1-2 minutes.
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7
Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
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8
If the rice sticks, lower the heat.
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9
After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
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10
Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
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11
When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.
