1. Rinse a large heavy bottomed saucepan with cold water.
2. Pour in the milk. Put to boil, on high flame.
3. When it starts to boil, add drained rice.
4. Stir gradually till boiling resumes.
5. Dissolve crushed saffron in a tbsp. of warm milk or water.
6. Continue to boil milk till rice is done. Stir occasionally.
7. Press a grain between fingers to check.
8. Add saffron, chopped almonds and cardamom.
9. The milk should be thick enough to thickly coat back of a spoon.
10. Serve warm with puris.

Making time: 45 minutes
Makes: 7-8 servings