Rice Pudding

Directions

1. 1
   Rinse rice well in a large sieve under cold running water, then transfer to a bowl.
2. 2
   Add 2 cups cold water and let stand for 1 hour.
3. 3
   Drain rice.
4. 4
   Heat clarified butter in a small skillet over moderate heat until hot but not smoking, then cook raisins and nuts, stirring, until golden, about 2 minutes.
5. 5
   Bring milk to a simmer in a 3- to 4-quart heavy saucepan over moderate heat.
6. 6
   Transfer 2 tablespoons milk to a cup, then add saffron and let stand.
7. 7
   Add rice to remaining simmering milk and cook, stirring frequently, until rice is tender, about 10 minutes.
8. 8
   Add sugar and simmer, stirring frequently, until mixture is thickened to a loose pudding consistency, about 35 minutes more.
9. 9
   Stir in raisin-nut mixture, saffron milk, and cardamom and simmer 2 minutes more.
10. 10
    Serve warm.