Saffron Rice

Serves 4-6

• 2.5 cups Basmati rice (or alternately, any long grain frgrant rice)
• 4 cups water
• 3 cardamom pods
• 2 cloves
• 1 tsp salt
• 1/2 tsp saffron, crushed strands
• 1/3 cup of milk, 2% skim

Wash the rice well and place in a medium saucepan with water. Toss in the whole spices (cardamom, cloves) along with salt. Bring to boil, then simmer covered for 10 minutes

Meanwhile, warm up milk and saffron in a small saucepan on stove or in a cup in the microwave (2 minutes).

Check if rice is cooked (without being too soft/sticky). Drain excess water and pour saffron and milk mixture on top. Lightly fork together over medium heat. Cook covered for 7 minutes.

Remove from heat and let stand for 5 minutes before serving.