Makes 8 servings
Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes

1 cup rice
10 cups water or more
3 1/2 cups sugar
1/4 cup unsalted butter
1/2 cup unsalted slivered almonds
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 teaspoon ground cardamom
1/2 cup rose water
2 tablespoons rice flour, dissolved in 2 cups water

Garnish
2 teaspoons ground cinnamon
2 teaspoons slivered almonds
2 teaspoons slivered pistachios

This dish is associated with the giving of alms during religious ceremonies.

1. Clean and wash the rice, changing the water several times. Drain.
2. Combine the rice with 8 cups of water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat until the rice is quite soft.
3. Add 2 more cups of warm water and sugar, cook for 25 minutes longer, stirring occasionally (do not stir too much). Add the butter, almonds, saffron water, cardamom, and rose water. Mix well. Cover and simmer over low heat for 20 minutes. Remove the cover add the dissolved rice flour and cook over low heat uncovered for another 20 minutes or until the mixture is cooked and has thickened to a pudding.
4. Spoon the pudding into individual serving dishes or a large bowl. Decorate with cinnamon, almonds, and pistachios. Chill in refrigerator.
5. Serve the pudding cold. Nush-e Jan!