- Place the rice in a heavy bottomed pan and add the milk. Bring to the boil, and simmer for 1 hour.
- Add the almonds, and more milk as you need it.
- Soak the strands of saffron in a tablespoon of milk for 10 minutes to extract its golden pigment, and add the mixture to the rice pudding.
- Stir in the cardamom and rose jam, and serve with ghee, coconut oil or honey as desired.
Note: you can also add grated carrots or beetroots to this recipe for a colourful and nourishing variation.