Phirni with Caramel Sauce (Rice Pudding with Caramel Sauce)

Drain the rise and rinse in fresh water.

Grind the rice in to fine paste in a mixer and keep aside.

Bring milk to a boil and simmer gently to reduce slightly.

Stir in the rice and cook till mixture thickens and rice cooks.

Stir in sugar and cinnamon and cook for 2-3 minutes on low heat.

Put the phirni aside and let it cool.

For Caramel Sauce: In a pan combine sugar and water and heat till a thick brown syrup is made.

Heat cream separately and gently pour into the semi cooled sugar caramel.

Stir the sauce gently over a low flame till all the cream is mixed in.

Serve warm phirni with a dollop of caramel sauce and sliced pistachios over it.