Bring 2 1/2 cups water and salt to a boil in a large saucepan.

Add rice, cover, reduce heat, and simmer for 20 minutes.

Remove from heat and let stand for 10 minutes.

Stir in milk, sugar, and 1/2 teaspoon ground cardamom.

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring frequently, until the rice is tender and the mixture is thick and creamy.

Transfer the pudding to a large bowl and let it cool to room temperature, stirring occasionally to prevent skin formation.

Stir in the remaining 1/4 teaspoon ground cardamom and orange-flower water.

Chill in the refrigerator for at least 4 hours to allow the flavors to meld.

Before serving, sprinkle the pudding with chopped pistachios.