SWEET SAFFRON RICE

Preparation Method :

• Preheat the oven to 160°C/325°F/Cas Mark 3. Soak the pounded saffron in the hot milk.
• Wash the rice in several changes of cold water, then leave to drain in a colander.
• Peel the pineapple. Cut the flesh into bite- sized pieces.
• Melt the ghee in a large, heavy-based frying pan over a low heat.
• Add the pineapple, sprinkle with sugar and increase the heat to high. Cook, stirring for 5 minutes, then remove from the heat.
• Melt the remaining ghee in a heavy-based saucepan over a low heat. Add the cardamom pods, cloves and cinnamon stick and cook, stirring, for 30 seconds.
• Add the rice, increase the heat slightly and cook, stirring, for 3 minutes. Add the saffron and milk and the warm water, bring to the boil and boil for 2 minutes, then reduce the heat to low.
• Cook, uncovered, for 3 minutes, until the surface liquid has been absorbed by the grains. Remove from the heat.
• Brush the sides and the base of a lidded ovenproof dish with a little butter and add one-third of the rice.
• Top with one-third of the raisins, followed by one-third of the pineapple pieces. Sprinkle over one-third of the remaining sugar evenly.
• Repeat this process twice more, ensuring that you finish with a layer of raisins, pineapple and sugar.
• Soak a piece of greaseproof paper, crumple it, then place loosely over the top layer of fruit and sugar.
• Cover with a piece of foil and seal the edges by pressing it round the entire rim.
• Put the lid on and bake in the centre of the preheated oven for 40 minutes. Turn off the oven and leave the rice to stand inside for 15 minutes.
• Serve hot or cold, decorated with the flaked almonds and serve hot or cold with cream.