Heat 1.1 litres of milk gently in a heavy-based pan.
Add the rice and crushed cardamom pods to the milk.
Simmer the mixture rapidly while stirring until the milk reduces by half.
Chop the pistachios while the milk continues to simmer.
Remove and discard the cardamom pods once the milk has reduced.
Transfer the rice pudding to a bowl and stir in the sugar.
Add the chopped pistachios and mix well.
Cover the bowl and chill in the fridge for at least four hours.
Spoon the pudding into individual bowls and decorate with vark if desired.
Sprinkle additional chopped pistachios over the top before serving.