Method

1. Wash the rice thoroughly and soak it in water for 1 hour.

2. Drain the water and grind the soaked rice into a coarse, gritty texture (not too fine).

3. In a deep pan, bring the almond milk to a gentle boil on medium heat.

4. Add the ground rice to the boiling milk. Stir continuously to avoid lumps.

5. Let it cook on medium-low heat until the rice is completely soft and the mixture thickens. Stir occasionally to prevent sticking.

6. Add sugar and mix well. Cook for another 3–4 minutes until it dissolves and blends.

7. Add cardamom powder and stir one final time.

8. Turn off the heat. Garnish with saffron strands.

9. Serve hot or cold as desired. It tastes great either way!

Recipe Notes:

• Want a nut-free version? Use oat milk, rice milk, or coconut milk instead of almond.

• Keep stirring to prevent burning or sticking at the bottom of the pan.

• Adjust sugar based on your taste or substitute with jaggery for a deeper flavor.

• Add raisins or allergy-safe dried fruits if desired (optional)