Saffron Rice Pudding (Shole-Zard)

Categories: puddings- custard- flan

Ingredients

• 1 1/2 cups medium-grain white rice
• about 6 cups water
• 1/2 tsp. ground cardamom
• 1/4 tsp. powdered saffron
• 1 cup sugar
• 1/4 cup butter or margarine
• 1 Tbsp. slivered almonds
• 2 Tbsp. rose water
• Ground cinnamon

Directions

1. In a 3 or 4 quart pan, combine rice and 6 cups water. Bring to a boil over high heat; reduce heat and simmer, uncovered, until rice is tender, about 20 minutes.
2. Mix cardamom and saffron in 2 Tbsp. hot water. Add saffron mixture, sugar, butter, slivered almonds and rose water to rice; stir to blend. Simmer, uncovered and stirring occasionally, until creamy and slightly thicker, 8 to 10 minutes. Spoon into bowl; serve warm or cool. (If made ahead, cover and chill).
3. Spoon or dust ground cinnamon decoratively over pudding.

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