INGREDIENTS FOR 4- 6 PEOPLE

• 250 g of short grain rice (soup grade will be fine)
• 10 cups of water
• 500 ml of granulated sugar
• 60 ml of oil or butter
• 1 teaspoon of saffron pistils powdered and dissolved in hot water.
• ½ Glass of rose water
• 2 teaspoons rice flour
• ½ cup blanched almonds and/or coarsely chopped unsalted pistachios
• A few cardamom pods
• Cinnamon powder and peeled almonds cut into wedges to decorate.

PREPARATION
After washing the rice until the water from the last rinse is completely clear, pour it into a saucepan. Add 8 cups of water and boil for 35 minutes, skimming off the foam that forms during cooking with a slotted spoon. At this point add the sugar and another 2 cups of warm water and continue cooking for another 25 minutes, stirring occasionally. Incorporate the saffron dissolved in the water into the rice. Add the butter and combine it with the mixture, then the chopped almonds and rose water.
Keep stirring on low heat until all the ingredients are well mixed. Add the rice flour dissolved in a little water and continue to turn over low heat until the mixture thickens and assumes the consistency of a pudding. When ready, pour into individual bowls and decorate the surface with cinnamon and / or pistachios and almonds cut into slices or strips.
Serve very cold.