Rice Custard

¼ cup rice (any variety), ground to a powder

4 cups milk (any type of milk)

½ cup granulated sugar

1 tsp kewra extract

½ tsp ground cardamom

3 tbsp chopped unsalted pistachios

Stir rice powder into ½ cup (125 mL) of the milk and set aside. 

Pour remaining milk into a heavy-bottomed saucepan (do not use a non-stick pan).  Stir in sugar and bring to a boil over medium heat.  Remove pan from heat and stir in rice powder mixture.  Return to medium heat and cook, stirring continuously, until mixture thickens, about 15 minutes.

Remove from heat and stir in kewra extract and cardamom.  Pour into 6 shallow dessert dishes and let cool to room temperature.  Sprinkle pistachios over top and chill for at least 3 to 4 hours.