Rose water is the star of my desserts this week. I’ve been experimenting with the delicious combination of rose water, cardamom, and saffron.

1 cup short-grain white rice, soaked in water overnight
2 cups water
4 cups milk
1/3 cup sugar
3 tablespoons rose water
1 teaspoon ground cardamom
2 tablespoons bloomed* saffron

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Drain the rice after the overnight soak. Put it in a large pot with the water over medium heat. Bring the water to a boil, reduce the heat to low, and simmer (half-covered), until the rice is almost tender, about 30 minutes.

Gradually stir in the milk and sugar and continue cooking, uncovered, until the rice is very soft. This takes about 40 minutes. Stir the pudding occasionally to prevent it from sticking to the bottom of the pot.

Stir in the rosewater and ground cardamom, and cook for 10 more minutes. Remove from heat, cover the pot, and let it sit for 10 minutes.

This rice pudding can be served warm or cold. Try adding jam or molasses for another flavour combination.

* To bloom saffron, combine 1/2 teaspoon ground saffron with 1/4 cup warm water and let steep for 5 to 10 minutes until the water is a gorgeous orange colour.

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Credit
Enchantingly Easy Persian Cookbook by Shadi Hasanzade Nemati

Thanks
To Jenanne for the delicious cardamom from Diaspora Co. in Oakland! So good!😍

Listening
The Body is Not an Apology by Sonya Renee Taylor, as an audiobook