In a bowl wash and soak rice for 1 hour.
Grind it to a smooth paste adding a little water.
In a pan heat milk.
Add two tablespoons of hot milk in a bowl and add the saffron strands.
Let it soak for 5 minutes.
Now add this saffron milk back to the milk in the pan.
Add the ground rice and heat the milk on medium flame.
Keep on whisking the mixture to avoid lump formation and burning of the milk mixture.
When it starts boiling, reduce flame to low and cook the rice for 4-5 minutes.
Add cardamom powder and sugar.
Cook until sugar dissolves completely.
Cook for 2 more minutes and remove from flame.
Divide it between four terracotta bowls.
Top with slivered almonds and saffron strands.
Cover immediately with foil or cling film.
Allow it to cool.
Refrigerate for minimum 8 hours before serving.
