Persian Rice Pudding (Sheer Berenj) - cooking recipe

Ingredients

1 cup rice
2 cups water
2 cups half-and-half cream (10%, table cream)
2 cups 2% low-fat milk
1/2 cup rose water (Use Iranian it is superior quality)
1 pinch sea salt
good quality honey (to serve, I use local, organic, raw, honey) (optional)
jam (to serve) (optional)

Preparation

Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes.
Add half & half and 2% milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick.
After one hour the rice and cream will thicken into a pudding consistency. Add rosewater and let cook for a few more minutes.
Enjoy warm with a very good quality honey or sweet preserve on top!