3 oz. rice
1 qt. half and half milk
2 1/2 c. milk
3 oz. + 2 tbsp. sugar
1 oz. blanched almonds, cut into slivers
1 oz. raisins
1 oz. unsalted pistachios, cut into slivers
3 green cardamoms, lightly crushed
1 tsp. rose water (optional)

Wash rice. Drain and place in a heavy based saucepan. Add the milk and half and half milk and bring to the boil over medium heat. Reduce the heat and stirring frequently to prevent the rice from sticking to the bottom, simmer the pudding uncovered for 1 1/2 - 2 hours until the rice turns soft and mushy and the milk has thickened. (The consistency should be that of thick porridge.) Add the sugar and stirring continuously, dissolve it. This will also thicken the pudding slightly. Add the rest of the ingredients. Stir well and serve hot or cold.