This is a wonderful Persian recipe for rice pudding. The saffron, rosewater and cinnamon are a great combination.
You might be thinking that 6 cups of water is too much but you really want to cook the rice so it gets very soft.
6 cups water
1 cup basmati rice
1 1/2 cups sugar
1 teaspoon saffron, crushed
1/4 cup rosewater
1/2 cup slivered almonds
slivered almonds, pistachios and cinnamon for garnish
Bring the rice and water to a boil in a large nonstick pot on high heat. Once boiling, reduce the heat to medium high and cook until the rice is very soft, 30-40 minutes.
Then, add the sugar and stir well.
Stir in the saffron and rosewater until well combined. Then add the almonds.
Cover the pot with a lid and let it cook on low heat for 20 minutes. It should be thick by now, if not, keep cooking it until the liquid is absorbed into the rice.Transfer the rice pudding to a glass dish and allow it to cool to room temperature. Then, decorate it with cinnamon and nuts. Refrigerate for several hours to firm up. I like to serve it cold.
Adapted from Group Recipes.