Saffron Rice Pudding - cooking recipe

Ingredients

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

Preparation

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.
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.
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.