1. Bring milk to a boil in a large heavy-bottom pot over medium-high heat. As soon as it boils, add rice and salt and reduce heat to maintain a gentle simmer. Simmer, uncovered, stirring occasionally to keep mixture from sticking, until quite thick and creamy, about 1 hour, 30 minutes. A skin may form periodically on top of mixture; simply stir it back in. Pudding is ready when large spoonfuls of rice mixture drop slowly off a spoon into pot. Pudding will thicken when cool.
2. Add sugar and cardamom and stir until sugar is dissolved. Transfer to a bowl and let cool at room temperature for about 20 minutes, then cover with plastic wrap and refrigerate until chilled, about 2 hours or
overnight. (Alternately, divide among six dessert bowls, cover each, and chill for 1 hour.) When ready to serve, divide mixture among six dessert bowls and top each with chopped pistachio nuts.
Source: Hannaford fresh Magazine, May - June 2008