Saffron-Rice Pudding

(Zerdeli Sutlac)

Rice Pudding:
4 tbsp short grain rice, washed and drained
1 cup water
1/2 cup whole milk
1/2 cup half half cream
1/2 tsp vanilla extract
1 1/2 tsp corn starch, melted in 2 tbsp water

Cook the rice in a cup of water for about 15 minutes until softened over low heat. Add milk, cream, vanilla and corn starch. Stir constantly with a wooden spoon until it gets enough thickness. Pour into small glass bowls and let it cool down. Now, you can start to cook the Saffron Pudding:)

Saffron Pudding (Zerde):
1/4 cup short grain rice, washed, drained
3 cups water, to boil rice with
3 cups water, to cook Zerde with
1 cup sugar
1/2 tsp saffron, soaked in 2 tbsp warm water
3 tbsp corn starch, dissolve with 3 tbsp water
2 tbsp Rose Water

Garnish:
4 tbsp pistachios, ground
2 tbsp currants, soaked in 1/4 cup hot water
4 tbsp pine nuts, lightly roasted

Boil the rice with 3 cups of water, drain. Bring to boil the sugar with 3 cups of water. Then turn the heat down to medium-low. Add the cooked rice, saffron with water and the dissolved corn starch in it. Stir constantly and cook until it gets enough thickness. Add the Rose Water, but don't stop stirring. Turn the heat off.

Pour equally over the rice pudding. Let it cool down. Sprinkle some pine nuts, currants and pistachios on top. If you can find, put some pomegranate as well. Let it cool down and place in the fridge before serving.



4-6 servings.