Sweet Saffron Rice (Kesari Bhaat)

• 1 cup basmati rice
• 1 pinch saffron threads
• 1/4 cup water
• 2 cups water
• 1 each cinnamon sticks
• 5 wholes cloves
• 1/4 teaspoon sea salt
• 1/2 cup brown sugar
• 1 teaspoon cardamom seeds
• 1/4 cup almonds slivered
• 1/4 cup currants
• 2 tablespoons canola oil

1. Place rice in a strainer and rinse with cool water until water runs clear.
2. Set aside.
3. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.
4. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven.
5. Bring to a boil.
6. Cover, reduce heat and simmer for 15 minutes.
7. Remove from heat and set aside.
8. Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes.
9. Pour over rice.
10. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.
11. Gently fold into rice mixture, fluff with a fork, and serve.

basmati rice, saffron threads, water, water, cinnamon sticks, wholes, salt, brown sugar, cardamom seeds, almonds slivered, currants, canola oil

Taken from recipeland.com/recipe/v/sweet-saffron-rice-kesari-bhaat-44126 (may not work)