100 grams rice
2 grams saffron
2 litres water
2 pomegranates (if not available, then use powdered coconut)
3 soup spoons potato starch
50 grams currants
50 grams pine nuts
500 grams sugar
Boil the rice for 20 minutes in 2 litres of water. Add the sugar, saffron and rose water. Boil for 5 minutes.
Add the starch which has been mixed with a half glass of water. Mix and boil for one minute more, then remove from the heat. Pour into dessert bowls, decorate with the nuts, currants and pomegranates (or coconut). Serve cool.