Place rice in a large bowl, pour lukewarm water, stir and pour off the water. Repeat four times or until water runs clear. Soak rice in water for 7-8 hours.

Drain the rice and place in a deep pot. Add water and cook uncovered over medium heat until rice slightly softens, about 20 minutes.

Add milk and sugar. Cover the pot and simmer over low heat until thickens, about 2 hours (stir occasionally to prevent rice from sticking to the bottom).

Then add the rosewater, cardamom and cream. Stir well and cook for 10 minutes.

Pour into individual dessert dishes and garnish with slivered pistachios. Serve Shir Berenj cold or hot.