Persian rice with raspberry and watermelon salad

Instructions

1. Combine the milk, rice, cinnamon, sugar, cardamom and orange rind in a medium saucepan. Place over medium-high heat and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 40 minutes or until rice is tender and mixture thickens slightly. Remove from heat.
2. Remove cinnamon and cardamom. Add rosewater and stir to combine. Set aside for 15 minutes to cool slightly.
3. Combine raspberries, watermelon and mint in a small bowl. Divide rice pudding among serving bowls. Top with raspberry mixture and sprinkle with pistachio nut kernels. Serve immediately.