Wash and soak the rice for 1 hours.
In a thick bottom saucepan, add the milk and bring it to boil over medium heat.
Once the milk comes to boil, drain the rice and add to the milk.
Continue to cook the rice on slow flame. Initially, keep stirring it continuously.
Ensure that the milk does not overflow or stick to the bottom. Give it a frequent stir.
Once the rice is cooked, add the sugar.
Consider the Doodhpak done when the milk turns pale pink.
Add half the amount of slivered almonds and pistachios.
Cook for couple of minutes.
Turn off the flame.
Serve the Doodhpak cold with final flourish of slivered almonds and pistachios.
