Sholeh Zard Pudding
1 cup (round grain) rice
6 cups boiling water
2 ½ cups boiling water to be added later
1.5 cups sugar
¼ cup rose water
3 tablespoon saffron water
1 teaspoon cardamom
½ cup slivered almond
Wash the rice in cold water a couple of times after cleaning it. Drain the water.
Add rice to the boiling water on the stove and bring it to boil. Do not cover the pan and do not stir the rice for 1 hour and 15 minutes. Simmer the rice with low heat. The rice will absorb water and be cooked and tender. You can test the rice by bringing out one grain and squeeze it very tenderly between your thumb and index fingers. The grain should have a soft sticky texture.
Add the 2 ½ cups of boiling water. Add sugar, rosewater and saffron. Increase the temperature a bit to medium level and bring to boil for 7 minutes so that the texture is thickened. Stir Sholeh Zard with a wooden stir to prevent sticking to the pan. Remove the pan from the stove.
Pour it into serving cups and leave it to cool in room temperature for 20 minutes. Put the cups in the refrigerator for about 1 hour. Bring out the cups and garnish your Sholeh Zard with cinnamon powder and slivered almond and pistachio and serve!
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