Wash rice thoroughly in plain water and drain out the water.
Let the rice grain dry under the fan or dab them dry over a kitchen towel.
Now grind these rice in a dry grinder. Keep the texture of rice coarse. It should resemble rava or couscous. Never make a fine powder.
Keep these rice aside.
In a small bowl, soak a few strands of saffron in 2-3 tablespoons of water.
Heat one litre of milk in a pan and allow it to simmer till it becomes ¾th of the volume.
Now add ground rice, mix them.
Cook the rice and milk for 10-12 minutes until it starts to thicken and starts looking like pudding/custardy consistency.
Keep it stirring in between.
Now add sugar and cook for another 3-4 minutes.
Add saffron water and rose water (if adding).
Mix well and switch off the heat.
Transfer this to another bowl and chill it in the fridge.
Stir well before serving in a bowl. Garnish with pistachio slivers and some saffron water.