| • | Soak saffron strands in hot milk.
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| • | Boil rice for 5 minutes, then drain.
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| • | Melt butter in a pan.
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| • | Fry the boiled rice, cardamom seeds and cinnamon stick for 3 minutes.
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| • | Mix cold milk and sugar, stir gently.
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| • | Cover the pan with a lid and cook the rice over low heat until done.
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| • | Add cream and saffron milk.
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| • | Cover it and put on low heat for a minute.
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| • | Place into a serving dish.
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| • | Sprinkle with nuts and raisins. |
