Cardamom Rice Pudding with Pistachios and Caramel

Make the rice pudding: Using a whisk and a well-chilled bowl whip ½ cup heavy cream until soft peaks form. Set aside in the refrigerator.

Combine rice salt and enough water to cover the rice by about ½-inch in a large heavy-bottomed sauce pan. Bring just to a boil, then strain the rice in a fine-mesh sieve. Return the rice to the same saucepan, add milk, vanilla bean, cardamom pods, 2 tablespoons sugar, and another ½ cup heavy cream. Set the mixture over low heat and cook until rice is al dente and the liquid is reduced by half, about 12 minutes.

Combine the remaining 1 cup sugar and ¼ cup of the water in a small saucepan.

Heat the mixture over low heat, stirring occasionally until the sugar is completely dissolved. Raise the heat to medium and cook without stirring until the syrup turns a rich caramel color. .

Remove the pan from the heat add the remaining ¼ water, 3/4 cup cream and sea salt. It may splatter so please be careful.

Transfer to a small pitcher and set aside to cool completely.To serve: Bring the pudding from the refrigerator. Gently pour enough caramel sauce to cover the surface (or to taste).

Garnish with pistachios.