Recipe: Saffron rice pudding

2. Reduce heat and simmer, covered, for 5 minutes. Drain.4. Melt butter in a heavy-based saucepan; add rice, bruised cardamom pods, cinnamon stick and cloves and fry for 2-3 minutes.6.

Bring to the boil and simmer gently, covered, until rice is tender and liquid is absorbed.8. Add a little extra water during cooking if rice seems too dry.10. To serve: scatter flaked almonds over pudding and top with a sprinkling of cinnamon.

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