Step 1

Combine the milk and saffron in a small bowl. Set aside for 1 hour to soak.

Step 2

Melt butter in a saucepan over medium heat until foaming. Add cardamom and cinnamon and cook, stirring occasionally, for 2 minutes or until fragrant.

Step 3

Add rice and stir to combine. Add the water and saffron mixture. Season with salt and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed. Stir with a fork to separate the grains. Spoon into a serving bowl and serve immediately.