quart water with sugar 20 to 25 minutes. Skim off any scum. In bowl soak saffron in 1/2 cup water. Add to rice. In bowl dissolve cornstarch in 1/2 cup water. Add to rice. Mix well. Cook over medium heat 20 to 30 minutes, until thickened. Divide pudding among individual bowls and let cool. Decorate with currants, pine nuts and pomegranate seeds. Makes 6 servings.
