Put the rice and milk in a large pan on a low heat and cook, turn it a little during cooking and add sugar to the milk that is reduced and cook for another 20 to 30 minutes until it becomes creamy. Roast and chop the pistachios, just remember not to salt them and just lightly toast them. Add rose water and cardamom to the rice mixture and stir until it gets flavor. To serve, divide the rice milk in a bowl and after it cools, pour the pomegranate juice , pomegranate paste and decorate it with pomegranate seeds and pistachios.