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- ¼ c Basmati rice (buy it on Amazon)
- 2 ½ c milk
- ¼ c sugar
- ¼ t cardamom powder (buy it on Amazon)
- 3-4 strands Saffron (buy it on Amazon)
- ½ T almonds, chopped
- ½ T cashews, chopped
- ½ T raisins
Wash the rice under running cold water till water runs clear. Soak in water for 20-30 minutes. While the rice is soaking, chop the nuts and set aside. After soaking time, discard the water.
Heat milk on medium in a large sauce pan. Let the milk come to a boil, then add the rice. Stir well and let simmer on low-medium heat for 20-25 minutes or until the rice is tender and cooked. Stir every five minutes and make sure that rice or milk is not sticking to the pan. Check by pinching the rice grain, it should mash very easily.
Add sugar and cardamom powder and stir well. Add saffron strands and chopped cashews, almonds, and raisins. Mix well. Let simmer for 6-7 minutes to thicken. When a spoonful is poured back into the pan, rice and milk should fall together in the same flow. Remove from heat and chill 2-3 hours before serving. Top with almond slivers.
**Have leftover cooked basmati rice? You can add the other ingredients and make this quickly on the stove or in the microwave. It’s generally better made with uncooked rice, though.
