Phirni (North Indian Ground Rice Pudding)

Instructions

1. Grind the soaked rice coarsely in a blender with a few spoonfuls of milk.
2. Warm the milk in a heavy pot. Steep the saffron in a spoonful of warm milk.
3. Whisk the rice into the milk and bring to a simmer, stirring constantly to prevent lumps.
4. Cook on low 20 to 25 minutes, stirring often, until thick enough to coat a spoon.
5. Stir in the sugar, cardamom and saffron milk, and cook 5 more minutes. Remove from the heat and add rose water.
6. Pour into bowls, cool, then chill at least 4 hours. Top with nuts.