Saffron Rice Pudding

• 1/2 cup short grain rice, such as arborio
• Pinch None saffron threads
• 2 tbsp rose water
• 1/3 cup almonds, sliced
• 3/4 cup sugar
• 1 tbsp cornstarch
• 3 tbsp shelled pistachios, chopped
• None None Candied cherries and mint leaves, to decorate

1. Rinse rice in a colander with cold water and leave to drain. In a small bowl, soak the saffron in 3 tbsp hot water. In a separate small bowl, pour the rose water over the almonds and leave to soak.
2. Bring rice, 1 qt water, and sugar to a boil, reduce heat to low and cook, covered, for about 25 mins. Stir the saffron water and threads into the rice.
3. Mix the cornstarch with a little water until smooth, then stir into the cooked rice and simmer until thickened. If the pudding is a little too thick, add water to loosen. Stir in the almonds and rose water. Pour into serving bowls. Sprinkle with pistachios and decorate with cherries and mint.

short grain rice, threads, water, almonds, sugar, cornstarch, pistachios, mint

Taken from recipes-plus.com/api/v2.0/recipes/17572 (may not work)