2) Reduce the heat so that the milk is gently simmering and cook for 45-50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
3) Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat.
Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.