- 2 cups whole milk (doodh)
- 2 cups half and half
- ½ cup uncooked basmati rice
- 1 tablespoon ghee (optional)
- ½ cup sugar or more
- ⅛ teaspoon saffron (kesar) threads
- ½ teaspoon ground cardamom (elaichi)
- ¼ teaspoon ground nutmeg (jaifal)
- 2 tablespoons slivered almonds (badam), for garnish
- Rinse rice with water until water is clear. Let excess water drain and combine with ghee if using in a small mixing bowl. Set aside.
- In a small mixing bowl combine saffron with 1 tablespoon of milk and set it aside to dissolve.
- Combine milk and half and half in a large non-stick pot or a Dutch oven and bring to a boil on medium heat, 8 to 10 minutes. Lower the heat and let milk simmer for 10 minutes. Stir in between so that milk does not boil over.
- Change heat to medium. Add rice and immediately stir to keep rice kernels separate. Let rice cook until tender, 25 to 30 minutes, stirring in between.
- Add sugar, saffron milk and let doodh pak simmer for 10 minutes or so to let sugar dissolved and the liquid from sugar to evaporate, stirring frequently. Add more sugar if needed.
- Off heat add cardamom, nutmeg and mix. Garnish with almonds and before serving. Can be served warm or chilled with Puri.