Sweet Rice with Saffron

1

Cook the rice in a medium-sized saucepan with water over medium heat for 15 minutes or until it becomes soft

2

Add milk, safflower, cardamom, and saffron to the saucepan, and cook over low heat, stirring occasionally, for 20 minutes or until creamy

3

In a medium-sized frying pan, melt butter over medium heat and add pistachio and raisins

Cook for 2 minutes or until lightly browned

4

Remove from heat and mix half of the mixture with the cooked rice

5

Serve warm or cold, garnished with strands of saffron and a sprinkle of pistachio.