Ingredients

• 6 cups - fresh milk
• 2 cups - basmati rice
• 1/4 cup - clarified butter (ghee)
• 3 cups - sugar
• 1 tsp - green cardamom powder
• 2 tbsp - almonds, peeled and slivered
• 1/4 cup - raisins
• 1 pinch saffron
• 2 tbsp - milk to dissolve the saffron
• 1 silver warak

How to Make Tasty Rice Pudding

• Wash the rice in running water, soak for an hour and drain.
• Blanch the almonds for one minute in boiling water, remove the skin and split in half or you can buy these ready prepared.
• Dissolve the saffron in warm milk.
• Boil milk in a pot or handi for an hour until it is thickened.
• Remove from heat and set aside for later.
• Heat clarified butter in a separate pot of handi.
• Add rice and saute to seal it and until it begins to colour (about 4-5 minutes).
• Pour in the saffron milk over the rice and bring to a boil, stirring constantly to ensure it does not stick to the bottom.
• Reduce to low heat and simmer until the rice is cooked (about 20 minutes).
• Now add sugar and continue to cook and stir until it reduces to a custard-like consistency (a further 5 to 8 minutes).
• Now add all the remaining ingredients and stir for a minute.
• Pour in a bowl and garnish with almonds and silver or gold warak.
• Serve hot. If you allow it to cool, serve chilled.