Saffron Almond and Cracked Black Pepper Rice

Ingredients:
1 cup basmati rice
1 cups water
1/3 cups milk
2 tsp oil
A handful of flaked almonds (not toasted)
Salt to taste
1 tsp black peppercorns, cracked and crushed in a pestle and mortar
A few strands of saffron

Directions:
1. Start by rinsing the rice several times with water, until the water is mostly clear, then leave the rice to soak for 30 minutes.

2. Heat the oil in a large lidded sauté pan and gently fry the almonds with the salt and the cracked peppercorns for a few minutes until the almonds are toasted and golden.

3. Add the saffron, stir quickly and then add the drained rice, stir-frying for about 3 minutes.

4. Add the water and rest of the milk and bring to the boil. Stir, then reduce the heat to extremely low, cover and simmer for 15 – 20 minutes until there is no water left in the pan and the rice is cooked.