Wash the rice and soak it in 1 cup of cold water for at least a half hour. In a saucepan, bring the half & half, rose petals and green cardamom to a rolling boil, steep for at least 10 minutes and then strain and reserve liquid. Strain all the water from the rice and put it in a saucepan with the reserved half & half. On medium-high heat, bring the mixture to a rolling boil. Then immediately reduce the heat to low. Cook on low heat for approximately 2 hours, or until the rice is thoroughly cooked and completely separates when tested with a fork. There should be about 2 cups of the mixture left in the pan. Stir with a ladle frequently to avoid burning the rice. Add sugar, cook for another 2 minutes and remove from heat. Pour rice mixture into individual serving bowls. Cover each bowl with plastic wrap and slightly pierce the plastic on each in order to let hot air escape. Cool the puddings at room temperature and later refrigerate for at least
hours before serving. Top with gold leaf and the macerated cherries and cranberries.
Mascerated Cherries and Cranberries
Place all the ingredients in a medium-sized pot and bring the mixture to a rolling boil over medium heat. Reduce the heat to low and let the cherries and cranberries cook until the liquid thickens a little and is about one-third of the liquid. Remove from heat and cool to room temperature. Remove the large spice pieces. Chill for at least 2 hours.