Persian Rice Pudding

Summary

Ingredients

• 300 g rice (lon rain rice - but can also be broken rice)
• ml 2,500 water
• 0.5 teaspoon ½ saffron threads (alternatively ground saffron)
• 220 g suar
• 2 pinches cardamom, ground
• 4 tablespoon rose water
• 150 g butter
• Almond (s) (almond slivers) or chopped pistachios for garnish
• 2 ½ liters water for boiling
• 2 tablespoons hot water for the saffron

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Instructions

1. Soak the rice in water and let it soak for about 1 hour. Drain and mash the grains with a pestle or something similar. Add the 2 1/2 liters of water and bring to the boil, let simmer gently for about 1 hour, stirring frequently.
2. Finely grind the saffron threads with a little sugar in a mortar, then dissolve with 2 tablespoons of hot water. Add the saffron, sugar, cardamom and rose water to the rice. Melt the butter and stir in as well.
3. Put the whole thing in a large bowl, garnish with sliced almonds or pistachios and let cool.