Saffron rice pudding, is an ancient Persian dessert called “Shol – El Zard.”

To prepare it, first place the saffron to infuse in a small cup with a bit of hot water and chop the pistachios (keeping a few whole ones aside for garnish) and cardamom.

Cook Flora Il Classico rice over low heat, keeping stirring throughout the cooking time.

When the rice is fully cooked, add the sugar, butter cut into small pieces, saffron, cardamom and chopped pistachios and keep cooking on the stove for another 10 minutes without ever stopping stirring.

Pour the mixture into 4 small single-portion bowls, let it cool and refrigerate for a couple of hours. Before serving, decorate with coarsely chopped pistachios.