Rice Pudding with Pistachios, Raisins and Saffron

• 2 quarts whole milk
• 3/4 cup jasmine rice
• 1 cup sugar
• 6 green cardamom pods, lightly crushed
• 1/4 teaspoon crumbled saffron threads
• 2 tablespoons ghee
• 1/2 cup shelled natural pistachios
• 1/2 cup golden raisins

1. Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes.
2. Discard cardamom.
3. Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes.
4. Stir half of pistachio mixture into payasam and sprinkle remainder on top.

milk, jasmine rice, sugar, green cardamom pods, crumbled saffron threads, ghee, shelled natural pistachios, golden raisins

Taken from www.epicurious.com/recipes/food/views/rice-pudding-with-pistachios-raisins-and-saffron-102955 (may not work)