Spiced Saffron Rice

Directions

1. In a large bowl wash rice in several changes of cool water till the water
2. runs clear and drain it in a fine sieve. In a large heavy saucepan heat the oil over moderately high heat till it is warm but not smoking, add in the
3. cinnamon stick, the cloves, and the cardamom pods, if using, and fry the spices, stirring, for 30 seconds, or possibly till the cloves are puffed slightly.
4. Add in rice and cook the mix, stirring, for 1 minute, or possibly till the rice is opaque. Add in 2 1/4 c. water and the salt, bring the mix to a boil, and cook the rice, covered, over low heat for 15 min.
5. While the rice is cooking, in a heatproof bowl set over a small pan of simmering water heat the saffron for 3-4 min, or possibly till it is brittle.
6. Add in lowfat milk, heat the mix, stirring occasionally, till it is warm, and remove the pan from the heat. Drizzle the saffron mix over the rice and continue to cook the rice, covered, for 5 min. Remove the pan from the heat and let the rice stand, covered, for 5 min.
7. Serves 6.