Recipe of Saffron-Milk Rice Pudding - Food Recipes

Rinse rice in cold water and drain thoroughly. Warm 1 Tbs milk, soak saffron in it. In heavy flameproof casserole over medium heat, cook rice with soaked saffron, remaining milk, water, and spices for 25 minutes, or until rice is tender. Reduce heat to low, add sugar, cook 15 minutes longer or until mixture blends and thickens. Remove pudding from heat and cool. Add rose water, stir well; then refrigerate 'til well chilled. Right before serving, melt shortening over medium skillet and sauté cashews and raisins 'til cashews are golden. Remove pudding from refrigerator. If too thick, stir 1/4 cup cold milk. Stir in cashews and raisins. Spoon into bowls, decorate with a circle of sliced almonds and a sprinkle of chopped pistachios in the center.