You will need:

• 1/4 cup Basmati rice
• 1 cup whole milk (dairy or rice)
• 2 cups pure water
• 1/2 cup heavy cream
• 3/4 cup date sugar (or to taste)
• 1/4 tsp ground cardamom
• 1 tbsp pure food grade rose water
• 1 tbsp sweet raisins
• 10 almonds, soaked for 60 minutes in warm water
• 4-5 saffron threads, soaked for 20 minutes in warm water
• 1 tbsp ghee
  
  
  

Wash the rice thoroughly by rinsing several times. Drain.

Add the water to the rice and bring to a boil in a heavy-bottomed pot.

Lower heat to medium and cook rice until tender, stirring occasionally, for about 15-20 minutes.

Drain off most of the water.

Add the milk, cream, saffron with the soaking water, and date sugar to the cooked rice and bring to a boil, stirring frequently.

Reduce heat to medium-low and simmer, stirring occasionally, until the pudding thickens, about 60 minutes.

Remove from heat.

Peel and chop almonds.

Melt the ghee in a pan until it runs clear.

Add the raisins and the almonds and stir until almonds brown slightly and raisins plump up.

Pour over the pudding.

Add the ground cardamom and rose water and stir once. Enjoy warm or cool.

(Serves 2-4)