400ml milk, preferably whole
120ml double cream
1 vanilla pod, seeds scraped
8 cardamom pods
120g pudding rice
30g unsalted butter
2tbsp condensed milk
1tbsp mild-flavoured honey
1/2tbsp rose water
edible dried rose petals
In advance: over high heat, bring pan containing milk, cream, vanilla and cardamom just beneath the point of boiling, then set aside to infuse in the fridge overnight.
Combine 1tbsp honey with the rosewater and one teaspoon of water; mix until consistent. Set aside until needed.
Then: place the rice into the pan with the milk mixture, bring to the boil, then simmer on medium heat for around twenty minutes stirring as you go. Add more water or milk as needed.
Fish out the cardamom pods and vanilla pod; stir in the butter and condensed milk, and additional honey & salt.
Garnish with the pistachios and rose petals plus a spoonful or so of the syrup.