Instructions: Rinse rice by swishing in large bowl with abundant water 5 or 6 times or until water is clear. Add rice and butter to water in heavy saucepan. Bring to boil. When rice is boiling add sugar, saffron and cardamom. Simmer until rice is completely broken apart and mixture is thick like custard, approximately 45 minutes. Add rose water last 5 minutes of cooking.

Pour rice pudding into serving bowl. When it sets up at room temperature, garnish pudding by making design with powdered cinnamon and pistachio nuts.

Serve warm or at room temperature.

Makes 8 servings.

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