Drain the rice and place in a blender. Grind into a smooth paste

Pour the milk in a saucepan and bring to a boil. Add in sugar, rice, saffron, cardamom and rosewater. Stir constantly over medium heat until the milk becomes thick.

Remove from heat and pour in serving bowl. Let cool.

Refrigerate for at least 2 hours.

To serve, garnish with almonds and pistachios.