The cardamom in this pudding provides an irresistible Indian flavor. I like to serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.

Recipe works best in a small (3-1/2 quart) slow cooker.

Lightly grease your slow cooker's stoneware insert.

In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware. Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios and, if desired, whipped cream.