Drain and grind the rice to a coarse paste.
Bring milk to the boil. Add the rice paste dissolved in a little water or cold milk. And cook until the rice is completely done, stirring constantly. Add saffron and mix well.
Add the sugar and cardamom powder and cook until the sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios.
Chill in a refrigerator for an hour before serving.