This recipe was inspired by a dessert I had in India years ago. It was the first time I encountered the combination of cardamom and pistachios. The combination is such a favorite now that I even sprinkle cardamom and pistachios onto vanilla ice cream.
Combine rice, milk, sugar, and spices (cardamom through black pepper) in saucepan.
Simmer over low heat for 15 minutes, checking occasionally to ensure the pudding is not scorching.
Mix in egg yolk and vanilla, then simmer another 5 minutes, stirring occasionally.
Chill for at least 1 hour until cold.
When rice pudding is cold, spoon into serving bowls and top with pistachios.
Short grain rice, like risotto or sushi rice, gives the creamiest rice pudding.