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  • 1/2 cup rice
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 pinch cardamom powder
  • 2 pinch nutmeg powder
  • A few strands of saffron
  • 1/2 cup raisins/cashes/almonds
  • Soak the rice in 2 cups of water for half an hour, then cook until soft and drain.
  • Transfer cooked rice to a heavy bottom skillet, add 1 tbsp butter or ghee and cook for 3-4 minutes
  • Pour milk+cream over rice and bring to a boil.
  • Reduce heat and continue boiling for another 10 minutes, stirring frequently , till milk thickens.
  • Stir in the sugar, crushed nuts and saffron.
  • Mix well, stirring over medium heat for 5 minutes.
  • Add the cardamom and nutmeg powder.
  • Serve cold and garnish with a few strands of saffron.

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