2 1/2 cups cooked basmati rice
2 1/2 cups unsweetened coconut milk
1/2 cup sugar or natural sweetener
1/2 teaspoon ground cardamom
pinch of salt
1/2 cup coarsely chopped raw pistachios
1 1/2 teaspoons rose water
1. Place the rice, coconut milk, and sugar in a medium-size saucepan over low heat and simmer for 20 minutes, stirring occasionally. Stir in the cardamom and salt and simmer until thick and creamy, 5 to 10 minutes.
2. Remove from the heat and stir in the pistachios and rose water. Let cool to room temperature before serving, or cover and refrigerate to serve chilled.
Ian: "I probably give it a B+"
Kersten: good way to get rid of Chinese Restaurant leftover-take-home rice... pretty good. Also a B. Tonight I didn't have pistachios to add - and the recipe says I can substitute vanilla extract for rose water -- (but, for me, it was fine leaving vanilla out as well)
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