This versatile and vibrant rice will complement so many entrees.
1 1/3 cups basmati rice
1 cup superfine sugar
1 pinch saffron threads
1 1/4 cups water
4 cardamom pods
2/3 cup golden raisins (optional)
Cook the rice following the package directions or your usual method.
Put the sugar, saffron and water in a small saucepan and stir to dissolve the sugar over a low heat. Without stirring further, bring to a boil and bubble until the syrup reduces and thickens. Add the cloves and cardamom pods, then take off the heat and allow to infuse for 15 minutes.
Stir the raisins (if using) into the cooked rice then toss in the syrup before serving.