Method

• 1.
  Place the cardamom, 2 1/2 cups milk and 1/4 tsp salt in a pan over medium-low heat. Bring to just below boiling point. Add sugar and stir for 1 minute until sugar dissolves.

• 2.
  Stir rice and remaining 1/2 cup milk together in a bowl until smooth. Add rice mixture to pan of milk, reduce heat to very low and simmer for 10-12 minutes until mixture thickens, stirring frequently with a wooden spoon to prevent it catching on the bottom of the pan. Remove from the heat. Remove and discard cardamom pods, then stir in almond, vanilla and rosewater – it’ll resemble smooth, not-too-thick, porridge. Cool slightly, then give it a really good stir.
• 3.
  Divide the muhallabia evenly among 6-8 small glasses or ramekins (it looks particularly beautiful in mint tea glasses). Cover and chill for at least 2 hours.
• 4.
  Just before serving, sprinkle puddings with pistachio and dried rose petals.