A lovely yellow rice pudding, with the exotic flavor of saffron; interestingly, it’s dairy free. Use cinnamon or cardamom in addition to (or in place of) the rose water (available in small bottles at Middle Eastern stores) if you like.

　　

Ingredients

makes 6 or more servings

　　1/2 cup short-grain rice

　　Tiny pinch of salt

　　3/4 cup sugar

　　Large pinch of saffron threads

　　1 tablespoon rose water, or to taste

　　2 tablespoons currants or raisins, optional

　　2 tablespoons roughly chopped blanched almonds, optional

　　2 tablespoons roughly chopped unsalted pistachios, or more to taste

　　

Step 1

Combine the rice and salt with 6 cups water in a medium saucepan with a lid; bring to a boil, then partially cover and adjust the heat so the mixture simmers steadily. Cook for about 30 minutes, stirring occasionally, then add the sugar and saffron. Uncover and continue to simmer for at least another 30 minutes, or until the mixture is fairly thick. (It will thicken more upon standing, and it should be a little loose when you eat it.)

　　

Step 2

Stir in the rose water and cool; this is good warm, at room temperature, or cold. Just before serving, garnish with the currants or raisins and the almonds if you’re using them, plus the pistachios.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.