Sholezard

Method

1. Rinse 45 g of rice in several changes of cold water until the water runs almost clear, then cover with fresh cold water and leave to soak for 30 minutes. Drain well in a sieve.
2. Meanwhile, grind 0.1 g of saffron threads to a powder with a pinch of the sugar in a small mortar, then steep in a splash of hot water and set aside to bloom to a deep red-gold infusion.
3. Bring 350 ml of water to the boil in a small heavy saucepan. Add the drained rice, return to a boil, then drop the heat to the lowest simmer and cook half-covered for 45 minutes, stirring every few minutes and scraping the base, until the grains have broken down completely and the mixture is a loose, smooth porridge.
4. Stir in 70 g of caster sugar and keep the pan on a very low heat for 15 minutes, stirring constantly at first so the sugar does not catch. The pudding will loosen as the sugar melts, then begin to thicken again and turn glossy.