Soak long-grain rice with half the amount of rose water and half the amount of saffron in a small amount of tap water for 5 hours or possibly overnight.
Steep the long grain rice in 1.5 l of tap water at low temperature for about 35 minutes. Next, add sugar, lightly roll for another 150 mmin. while stirring continuously, until a creamy custard is formed.
Pour the mixture into a mold and bake in a heated oven at 110 degrees for about 30 minutes. Cool, sprinkle with cinnamon and chopped pistachios and almond kernels.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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