Rice Pudding II

Rinse basmati rice under cold water until the water runs clear, then drain thoroughly.

Combine water and rice in a heavy-bottomed saucepan and bring to a boil over medium-high heat.

Reduce heat to low and simmer until the rice is nearly tender and most water has been absorbed.

Pour in whole milk and cream, stirring well to combine with the rice.

Add sugar and the pinches of saffron, stirring constantly to dissolve the sugar and distribute the saffron evenly throughout.

Simmer over medium heat, stirring frequently to prevent sticking, until the mixture becomes creamy and the rice is fully tender.

Remove from heat and stir in rosewater, blending it throughout the pudding.

Transfer the rice pudding to a serving dish and allow to cool slightly, then scatter the chopped or sliced pistachios over the top.

Serve warm or chilled, depending on preference.