Dairy-Free Persian Rice Pudding (Sholeh Zard)

Instructions

1. 1Place the 1/2 cup of White Rice in a fine-mesh sieve and rinse it under cold running water for 1 minute, until the water runs clear.
2. 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup of White Rice and 6 cups of Water. Bring the mixture to a rolling boil over high heat (approximately 100°C / 100°C), then immediately reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes. Cook until the rice is very soft and has absorbed most of the water, creating a thick, creamy consistency.
3. 3Remove the pot from the heat. Stir in the 1/2 cup of Maple Syrup, 1/2 teaspoon of Saffron Threads, and 2 tablespoons of Rosewater until they are fully incorporated into the pudding.
4. 4Return the pot to low heat and continue to simmer for another 15 minutes, stirring occasionally to prevent sticking. The pudding should be thick and creamy, easily coating the back of a spoon.
5. 5Carefully spoon the hot rice pudding into four individual serving bowls. Immediately garnish each bowl with a sprinkle of the 1/4 cup of slivered Almonds, 1/4 teaspoon of Cinnamon Powder, and 2 tablespoons of chopped Pistachios.
6. 6Allow the rice pudding to cool in the serving bowls for at least 30 minutes before serving. The pudding will thicken further as it cools.

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