Persian Saffron Rice Pudding (Sholeh Zard)

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1. 1Step 1: Rinse the rice a couple of times and drain.
2. 2Step 2: Place the rice in a large saucepan, along with all the water, and bring to a boil on high heat.
3. 3Step 3: When the rice is boiling, give it a quick stir, and reduce the heat to low and simmer for 1 hour, if using pudding rice. If using long grain rice, give it another 30 minutes.
4. 4Step 4: Add the sugar, stir to mix, then follow with the butter, saffron and cardamom. Bring back to a boil on medium heat.
5. 5Step 5: When boiling, reduce the heat to low, stir once, then simmer for 10 minutes.
6. 6Step 6: At the end of the 10 minutes, turn the heat off, remove from the hot stove and stir in the rose water.
7. 7Step 7: Serve into serving dishes, leave to cool slightly for 10 minutes, then cover with cling film and chill in the fridge for at least 3 hours, and up to 2 days. The pudding will thicken as it cools.
8. 8Step 8: When you are ready to serve, garnish/decorate as you wish (suggestions above).