1. Wash rice under cold running water and put into a large saucepan with 625 ml (20 fl oz/ 2 1/2 cups) cold water.

2. Bring to the boil, then reduce heat and simmer, covered for 5
minutes. Drain.

3. Measure 6 tsp milk into a small bowl, add saffron and leave to saok for 5 minutes.

4. Melt butter in a heavy_based saucepan, add rice, cardamon pods, cinnamon and cloves and fry for 2-3 minutes or until rice becomes opaque.

5. Stir in milk, saffron milk, sultanas and sugar and bring to the boil, then simmer, covered, for 6-8 minutes, until rice is tender and liquid has been absorbed.

6. Remove whole spices and serve hot, with flaked almonds scattered on top.