This traditional saffron rice pudding is made by cooking rice with saffron in sweetened water. Its distinctive yellow color makes it a familiar dessert at weddings and circumcision celebrations, despite its simple ingredients.
Add the rinsed rice and water to a pot and simmer over low heat until the grains are tender.
Add the sugar and the saffron that was soaked in hot water beforehand. Stir and continue cooking.
Mix the starch with a little cold water, then stir it into the pot. Cook, stirring, until lightly thickened.
Divide the pudding among bowls and let it cool. Sprinkle with pomegranate seeds before serving.
Important: Instead of adding the saffron directly to the water, soak it in a few tablespoons (15 ml each) of hot water first and add it once it has released its color. This brings out both the color and aroma.
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