For the saffron rice pudding, soak the rice in water for one hour and then bring to a boil in enough water. Cook gently over low heat for forty-five minutes to an hour, until the rice is very soft and somewhat overcooked.
Dissolve saffron in warm water. Add reenkshirin, sugar, saffron water, juice of one lemon, cardamom powder, butter and some of the slivered almonds. Pour half a cup of water over it and stir everything well. Cook gently for about ten to fifteen minutes, until the liquid has all but evaporated and the mixture has swelled to a paste.
Serve the saffron rice pudding in small bowls decorated with almond slivers, cinnamon and pistachios.
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