I was asked if I would be willing to make a dessert for four foreign exchange students that are taking a private ski lesson tomorrow. I could have made cookies or cupcakes as I have been doing lately, but instead I thought I would go out of my norm and try something I remember eating as a young child. (never liked it very much-but it was a favorite with adults) It will also transport well in the vehicle they are taking up to the mountain.
As the title says it is Saffron infused rice pudding with rose water, slivered almonds, cardamon, cinnamon, basmati rice, saffron. I looked at many recipes and landed on this one to make from FoodandFarsi.com
I didn’t include the edible rose pedals, and I didn’t stir occasionally enough because the rice ended up sticking and somewhat burning to the bottom of the pot. So I tasted and then ladeled the unburned portion into a transportable container. As I tasted….I realized it wasn’t as bad as I remembered, but still not a fan of rose water for flavoring. I also think it would have helped to add some salt to this dish, so it just didn’t all transform into sugar in your mouth. Other than that it had a nice flavor and there is nothing more comforting to me than the smell of Saffron and Basmati Rice….triggers good memories in my mind.