Rinse rice 5-6 times in cold water draining between rinsing until the water looks mostly clear.
In a 3 quart non stick pot combine 6 cups of boiling water and basmati rice. Bring the mixture to a boil and then lower heat to a low slow boil.
Let rice cook uncovered without stirring for 1 hour and 15 minutes. Most of the water will get cooked off and rice should be completely tender.
Add the remaining 2 ⅓ cups of boiling water, rose water, saffron and sugar. Increase the heat to medium and bring back to a boil. Cook for 5 minutes longer until the pudding thickens. Stir to ensure the rice doesn’t stick to the bottom of the pot.
Pour pudding into dessert cups to fill half way. Place the cups in the fridge to cool.
Once cooled, add a layer of sliced strawberries and slivered almonds.
Pour additional pudding on top.
Put back in the fridge to cool completely.
Before serving add sliced strawberries and slivered pistachios to the top.