Ingredients:

1/2 cup short grain rice

8 cups water

3 cups sugar

1/4 cup un-salted butter

1/2 cup slivered almonds

1/2 cup silvered pistachios

1/2 tsp ground saffron – dissolved in 2 tbs hot water

1 tsp ground cardamom

1/2 cup rose water

2 tbsp rice flour – dissolved in 2 cup water

Method:

Wash the rice.Combine the rice with 6 cups water and bring to boil. Simmer for 35 minutes until the rice is soft.

Add sugar and 2 more cups warm water and cook for 25 minutes, stirring occasionally.

Add the butter, almonds, saffron water, cardamom, and rose water – mix well, cook with very low heat for 20 minutes.

Add the dissolved rice flour and cook for 20 more minute.

Spoon the pudding into a bowl , decorate with cinnamon, almond and pistachio. Serve chilled.