Stovetop Rice Pudding with Cardamom and Vanilla Bliss

Creamy Stovetop Rice Pudding with Cardamom and Vanilla Bliss

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In a large saucepan over medium-high heat, add the milk, rice, salt, and cardamom. Scrape the seeds from the vanilla bean into the milk and add the empty bean. Bring to a boil while stirring constantly to prevent sticking.
Reduce the heat to low, cover, and let simmer gently, stirring occasionally, for 15 minutes.
In a medium bowl, whisk the egg yolks, sugar, and vanilla extract (if you opted for that). Slowly incorporate the cooked rice mixture while whisking continuously to ensure a smooth blend. Then, return it to the saucepan.
Set the pan over medium-low heat and cook, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 1 minute.
Remove from heat and transfer the pudding to a bowl or serving dish. Discard the vanilla bean if used, and cover the surface with plastic wrap to avoid a skin forming.
Before serving, top with chopped salted pistachios and golden raisins.