Instructions: Pick over and wash the rice.

Combine the rice with 8 cups of water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat until the rice is quite soft.

Add the sugar and 2 more cups of warm water and cook for 25 minutes longer, stirring occasionally.

.Add the butter, almonds, saffron water, cardamom, and rose water and mix well. Cover and simmer over low heat for 20 minutes.

Add the dissolved rice flour and cook uncovered over low heat for another 20 minutes or until the rice mixture has thickened to a pudding.

Spoon the pudding into individual serving dishes or a large bowl.

Decorate with cinnamon, almonds, and pistachios.

Chill the pudding in the refrigerator for at least 1/2 hour and serve it cold. Nush-e jan!

Servings: 8

Prep Time: 5 min.

Cooking Time: 1 3/4 hours plus 1/2 hour refrigeration.

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