Saffron Rice Pudding

Saffron Rice Pudding.....10 servings:

Ingredients:
1 lt milk
1 lt heavy cream
1 tea spoon of saffron <Good quality>
1 pinch of salt
1/2 cup of raisin <Soaked in cold water for 5 minutes>
1 cup of cashews
1/2 cup of <Dry> Apricots, slices
2 tea spoons of butter <Un-Salted>
2 cups of  white sugar
4 tea spoons of brown sugar
1/4th tea spoons of rose water <Good quality>
1 tea spoon of cinnamon powder
2-3 bay leaves
1/2 cup of Basmati rice <Rinsed with cold water, once>

Methods:
In a pot add the 2 kinds of sugar, bay leaves, rice, salt, milk & cream. Mix it gently with a wooden spoon. Start cooking it on a low heat. Keep stirring & continue cooking for about 15 minutes. Now, bring up the temperature to medium. Keep stirring often to avoid any stickiness at the bottom of the pot. Add the saffron, raisin, cashews, apricots. Stir it gently. At this point the rice should be cooked 100% if not then continue cooking and stirring till they are cooked and very soft. Take off all the nay leaves. Turn it off and add the rose water, butter and the cinnamon to it. Stir it gently. Allow it to cool first at room temperature. Serve fresh!

It's a very old fashioned and easy to make dessert, but very tasty !