1 1/2 c. long grain rice
2 tbsp. vegetable oil
1 (3 inch) cinnamon stick
7 whole cloves
5 cardamon pods (optional)
1 tsp. salt
1/4 tsp. crumbled saffron
2 tbsp. milk

Rinse rice. In saucepan, heat oil until hot, not smoking. Add cinnamon, cloves and cardamon pods. Fry the spices, stirring for 30 seconds or until cloves are puffy. Add rice, stirring for 1 minute or until rice is opaque. Add 2 1/4 cups water and salt; bring to a boil. Cover and cook over low heat for 15 minutes. Add milk to saffron and cook until hot; drizzle over rice and continue to cook rice for 5 minutes. Remove from heat. Let stand for 5 minutes. Serves 4.