- 1 pinch saffron
- 1 tablespoon milk
- ½ cup ghee
- ½ cup creamed rice
- 8 cups milk
- 1 heaping tablespoon sliced almonds
- 1 tablespoon charole nuts (optional)
- ¼ teaspoon cardamom
- 1 cup Sucanat or other sugar (or to taste)
Soak the saffron in 1 tablespoon milk for 10 minutes.
Heat a medium-sized pot and add the ghee. Stir in the creamed rice and keep stirring until it is light brown and fragrant. Pour in the milk and soaked saffron, then add the almonds, charole nuts, cardamom, and sugar. Bring to a boil and keep stirring to prevent lumps from forming.
Cook and stir as it thickens for 2–3 minutes.
Turn off the heat and cover until ready to serve.