Saffron Rice Pudding

1. 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. 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. 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.

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