Saffron Rice Pudding

This classic Persian dessert intertwines the flavors of saffron, cardamom, and rose water. With a generous infusion of saffron, each bite promises mood-boosting bliss!

Ingredients:

• 2 tablespoons (or 2 sachets) Warm Feelings® saffron latte
• ¼ cup boiling water
• 9 cups water
• 1 cup organic jasmine rice
• 1 teaspoon salt
• 1½ cups organic coconut sugar
• 3 tablespoons unsalted grass-fed butter
• 2 tablespoons pure rosewater
• Ground cinnamon and dried rose buds or petals for garnish

Assembly:

1. Mix the Warm Feelings® saffron latte powder with ¼ cup boiling water. Let stand until cool.
2. In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice a few more times until the water runs clear. Cover the rice with water and let it soak in the refrigerator overnight or for 8 hours. Once the rice has soaked, drain the rice and go through it, crumbling with your hands.
3. In a large saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.
4. Stir the brewed saffron latte, coconut sugar, and butter into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, about 20 minutes.
5. Stir in the rosewater.
6. Spoon the pudding into 8 glasses and let cool slightly. Cover and refrigerate until thickened, about 1 hour.
7. Decorate the puddings with cinnamon and dried rose buds or petals. Let stand at room temperature for 25 minutes before serving.