Ingredients for 4-5 servings:
1 cup rice
1 1/2 cups sugar
3 tablespoons butter
4 cups water
1/2 cup rosewater
1 teaspoon ground saffron dissolved in 3 tablespoons hot water
1/2 cup slivered almonds (half for pudding and half for garnish)
1/3 cup slivered pistachios (half for pudding and half for garnish)
2 tablespoons ground cinnamon (for garnish)
Wash and rinse the rice with water thoroughly.
- Add 4 cups of water to the rice in a large pot; bring to boil over low heat, cook for 30 minutes or until the rice is soft.
- Add sugar stir until it is dissolved completely. Then add butter, rosewater and dissolved saffron. Cook for another 10 minutes. Stir occasionally.
- Add half slivered almonds and pistachios after 5 minutes remove from the heat.
Pour the pudding into a bowl. Garnish with cinnamon, almonds and pistachios. It can be served cool or warm.