Saffron Rice Pudding

Ingredients:

185g basmati rice
625ml water
Pinch of saffron threads
30ml warm water
30g butter
2 green cardamom pods, bruised
1 cinnamon stick
2 cloves
380g evaporated milk
250ml water
180ml sweetened condensed milk
90g sultanas
45g flaked almonds

Method:

1. In a large saucepan, put in the basmati rice and water. Bring to the boil. Reduce the heat and simmer, covered, for five minutes before draining.

2. Mix a generous pinch of saffron threads with the warm water. Leave to soak.

3. Melt the butter in a heavy-based saucepan. Add in the rice, cardamom pods, cinnamon stick and cloves. Fry for two to three minutes.

4. Stir in the evaporated milk, water, condensed milk, saffron mixture and the sultanas.

5. Bring to the boil and simmer gently, covered, until the rice is tender, the liquid is absorbed, and the saffron mixture is creamy. If the rice seems too dry, add a little extra water while you cook.

6. Remove the whole spices before serving the pudding hot.

7. Scatter the flaked almonds over the pudding, then top with a sprinkling of cinnamon.

Image Credit: Source