Cardamon Rice (Hot)

1. Wash the rice well then place in a saucepan together with the water, cardamoms, salt and cloves. Bring to the boil, cover and simmer for 10 minutes.

2. Meanwhile, place the saffron and milk together with 1 tbsp of water in a small saucepan and heat gently until warm but not too hot. Set aside to infuse whilst the rice is cooking.

3. After the 10 minutes cooking time, test the rice: it should still be still quite firm on the inside but soft on the outside.

4. Drain through a sieve then return it to the pan. Pour the saffron and it's liquid over the top of the rice, cover tightly then place over a low to medium heat for 8-10 minutes.

5. To serve - remove the pan from the heat and leave to stand for 3-4 minutes. Transfer to a warmed serving dish. Serve hot.