Soak the rice in a small bowl using enough water for about 1 hour.
Drain all the water and grind the rice in a mixer to a coarse mixture.
Transfer the mixture into a bowl and add ½ cup of cold milk to the rice, mix well till smooth.
Boil the remaining 3½ cups of milk in a deep non-stick pan, add the rice-milk mixture, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
Add the sugar, mix well and cook on a slow flame for another 2 minutes while stirring continuously.
Remove from the flame and allow the mixture to cool completely.
Add the kewra essence and mix well.
Refrigerate for at least 1 hour and serve chilled garnished with pistachio slivers
