Servings: 6

½ C white rice ½ C white rice
4 C whole milk 4 C whole milk
A few crushed cardamom pods A few crushed cardamom pods
 
½ t crushed saffron threads ½ t crushed saffron threads
½ C sugar ½ C sugar
¼ t ground cardamom ¼ t ground cardamom
Handful of raisins Handful of raisins
¼ C chopped pistachios ¼ C chopped pistachios

Place the rice, milk, and cardamom pods in the instant pot and cook for 20 minutes at low pressure. Let rest for 10 minutes, then release any remaining pressure. Turn off Instant Pot.
Open the pot and remove a few spoonfuls of hot  milk to a small bowl. Let cool slightly and then add the crushed saffron threads to the warm milk.
Add the sugar,  raisins, and ground cardamom to the pot. Stir well. When the saffron milk is bright yellow,  fold into rice mixture.
Cool and top with chopped pistachios.

I am not sure of the rice typically used for this. I used starchy, short grain white rice and was happy with the texture.  I am not sure of the rice typically used for this. I used starchy, short grain white rice and was happy with the texture.