Rice Pudding with Mango and Pistachio

For the rice pudding

Put the rice into a sieve, then rinse and swish it under cold running water until the water runs clear, about a minute. (Don’t skip this step!) Allow the rice to drain.

Add the milk, cinnamon sticks, cardamom, saffron (if using), and salt to a large soup pot or Dutch oven over medium heat and bring to a slow boil. Stir in the sugar, pistachios, raisins, and rice and bring back to a slow boil. Reduce heat and simmer, stirring occasionally from the bottom and scraping downsides, about 1 hour and 15 minutes. It’s done when the rice is very soft and the milk has reduced to the consistency of a thick cream soup. Remove and discard cinnamon sticks.

For the mango topping

Toss diced mango, sugar, and cardamom in a bowl until coated. Taste and add more sugar if desired. Let sit at least 15 minutes before using.

For serving

Spoon some pudding into a bowl and add some mango on top. Garnish with a sprinkle of chopped pistachios. Rice pudding can be made two days ahead and stored in the refrigerator. If it thickens too much, stir in a little milk.

Golden raisins and cinnamon sticks are easy to find, but the flat cinnamon and green Persian raisins found online or at Indian grocery stores really make this dish sing. If you seek them out, pick up some whole green cardamom pods while you’re there. Gently crush them, discard the skins, and grind your own powder from the black seeds left behind. This is taking a long way, but the flavors will be deeper, more interesting, and more satisfying.

Cook’s Notes

If you can’t find fresh mangoes, look for a 16-ounce bag of mango pieces in the frozen foods section of the market. Put the thawed mango in a food processor or blender with the sugar and cardamom and process until smooth. Taste and add more sugar if you like.