Persian Rice Pudding

1 cup of Rice
2 cups of Sugar
½ cup of sliced Almond
½ tsp of salt
¼ tsp of Saffron
3 Tbsp of Rose Water
50 g of Butter
Hi, today we’re going to be making a Persian style rice pudding! It’s extremely simple and extremely delicious!
The first thing we need to do is make a saffron solution. Simply pour your saffron over ice, mix it up a bit and wait for the ice to melt.
Boil about a litre of water in a large pot.
Thoroughly wash your rice and pour it into the boiling water.
Mix in the salt and let the rice fully cook on medium heat.
After the rice is fully cooked (mine took about 20 minutes), add in the sugar, sliced almonds, and saffron.
Let them cook together for 20-30 minutes. Make sure to stir occasionally.
Puree the mixture using a hand-held blender (this step is optional).
To see if your rice pudding is as thick as you want it to be, simply pour a little bit into a bowl and wait for it to cool. Remember that once the rice pudding cools down, it’ll be much thicker than what you see in the pot.
Next, add the butter and rosewater and let it cook on low heat for another 5 minutes and then turn off the stove.
Pour into your desired containers and let it cool completely.
You can decorate with cinnamon, dried roses, sliced pistachios, and/or sliced almonds.
Bon Appétit
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