Pomegranates and saffron rice pudding.

I saw these little pomegranates that my aunt got me and they reminded me of little rubies. First thought of making a salad but then figured I couldn't emphasize on the pomegranates alone. Thats the weird thing about me; I always pick an ingredient, like a fruit or a vegetable, and then the props and backdrop for my picture, like plates and spoons and the flowers and then decide what to cook! I know it sounds funny but it always works out well for me! So, this time I thought of layers of pomegranate and then picked rice as my main ingredient and then I had this beautiful saffron that a friend got for me from Iran and bam, this  nice recipe :)
I loved the combination and the gentleness of the spices I used. I tried the same with cinnamon but still, there is something about saffron that makes this dish so luxurious.
Rice pudding is a dish that is made all around the world but with different key ingredients, but the same base. This pudding is called Shola-e-zard (Tajik, Afghan and Iranian) because of the saffron used and the pomegranates I added gave it a little touch.
So for this week, its the pudding. Its super easy and there is no way you can go wrong with this  recipe!

Ingredients :  

• 1 cup rice
• 1.5 cups milk
• 4-5 tb spoon sugar
• a pinch of saffron
• a pinch of salt
• 1 cup pomegranate (for garnishing)

Directions : 

• Was the rice and set aside. Place milk on medium heat and boil.
• Once the milk comes to a boil add the rice. 
• Let the rice cook and half way through add the sugar and let it dissolve.
• Add the saffron and cook till the rice is soft. Make sure the rice doesn't  boil or the pudding will get too soft and lumpy. 
• Let it cool and layer it with pomegranates as shown.

 Happy weekend :) and hope you all liked it! Give me a feedback and any suggestion and improvements on the recipe are welcome!