INGREDIENTS

6 tbsp.          jasmine rice

2 tbsp.          unsalted butter

1⁄2 tsp.          lightly crushed saffron

1⁄2 tsp.          ground cardamom

6 cups           whole milk

6 tbsp.          light brown sugar

1⁄4 cup          slivered almonds, toasted

1⁄4 cup          crushed pistachios

DIRECTIONS

Place rice in a fine strainer and rinse under running water until water runs clear, drain thoroughly. Heat butter in a 10-inch skillet over medium heat, add rice, saffron, and cardamom and cook, stirring until lightly toasted, about 2 minutes.

Add milk, stirring occasionally until milk is reduced by half and rice is tender, about an hour and a half.

Add sugar, almonds and half the pistachios and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl and garnish with remaining pistachios before serving.