Sholezard

Rinse 250 g white rice until the water runs clear, cover with 300 ml cold water and let soak for 2 hours; then drain.

Measure out the remaining water so that 1800 ml is used in total: bring 1500 ml to a boil in a heavy-bottomed pot, add the rice and cook uncovered over low heat for 30 minutes, stirring occasionally.

Add 400 g sugar, 250 ml water and 1 g salt; stir and cook for another 20 minutes, until the rice is fully tender and the mixture has thickened.

Grind 0.5 g saffron, pour over 50 ml hot water, let steep for 5 minutes, then stir the infusion into the rice along with 3 cardamom pods and 60 g butter; cook over the lowest heat for 15 minutes.

Add 50 g almonds and 60 ml rose water, stir and warm through for another 5 minutes; remove the cardamom pods.

Spoon the sholezard into individual serving bowls, let cool for 10 minutes, cover and refrigerate for at least 1 hour.

Before serving, garnish the pudding with 0.5 tsp cinnamon, sprinkling it in thin lines over the surface.