Though the ingredients list and method of assembly are simple, this pudding is not for the impatient. If you are looking for a quick microwavable pudding, you will no doubt be frustrated and disappointed! The impatient cook might mix the ingredients, crank up the heat, get the flour to thicken the milk, and believe the pudding is cooked and ready to serve. But that would not allow the rice flour to soften, or the subtle flavors to develop and combine. Any Iranian grandmother, through her skill and intuition, would be able to discern your mistake! Too much heat would also risk the formation of a crust at the bottom of the pot, or of lumpy clumps of rice flour.
# Bring milk to a gentle simmer over medium heat, about 5-7 minutes.
# Add water, flour and sugar and mix with a whisk to integrate the sugar and flour into the milk.
# Reduce heat to low and stir continuously with a wooden spatula for 30 minutes.
# Add the rosewater and continue to stir for 15-25 additional minutes or until the pudding has visibly thickened. Taste the pudding to make sure the flour has softened and no longer feels gritty.
# Remove from the heat and using a ladle divide the pudding into individual serving bowls.
# Place the pudding in the refrigerator and serve chilled.
Iranian Desserts: Sholeh Zard or Yellow Pudding
