Instructions: Place rice in a strainer and rinse with cool water until water runs clear.

Cover rice with water and set aside. Put saffron threads in a small bowl, pour 1/4 cup boiling water on them and soak about 10 minutes.

Drain rice. In a large saucepan, add rice, 2 cups of water, cinnamon, cloves, oil and salt and bring to a boil. Turn heat to low, cover and simmer 15 minutes.

While rice is cooking, mix jaggery, cardamom and saffron water together in a pot and simmer until syrupy, about 7-8 minutes. Add syrup to cooked rice, along with almonds and raisins. Mix well. Cover and let sit for 10 minutes to let the flavors blend. Serve hot.

Note: Jaggery is thick, boiled sugar cane and is sold in solid form wrapped in plastic at Indian markets.

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