How to make it
5 steps. Take it one step at a time.
Rinse the Basmati rice under cold water
Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in enough water for 20 minutes, then drain.
20 minBring the milk to a boil
In a heavy-bottomed pan, bring the milk to a boil over medium-high heat. Stir occasionally to prevent scorching.
Add the drained rice
Add the drained rice to the boiling milk. Lower the heat to low-medium and simmer. Stir frequently, scraping the sides of the pan where milk solids collect, until the rice is completely cooked and the milk has thickened and reduced to about half its volume.
35 minAdd the sugar, cardamom, and saffron strands
Add the sugar, cardamom, and saffron strands. Stir well until the sugar is fully dissolved. Continue to cook for another 5 minutes.
5 minStir in the slivered almonds and pistachios
Stir in the slivered almonds and pistachios. Remove from heat. Serve hot, warm, or chilled.
A little kitchen wisdom
Always use full-fat milk for the creamiest texture. Soaking the rice ensures it cooks evenly and integrates better with the milk. You can serve this warm or chilled.
