Sweet Saffron Rice (Kesari Bhaat)

Directions

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

Set aside.

Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven.

Bring to a boil. Cover, reduce heat and simmer for 15 minutes.

Remove from heat and set aside.

Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes.

Pour over rice.

Sauté almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.

Gently fold into rice mixture, fluff with a fork, and serve.