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
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.