Rice with saffron and cardamom

Ingredients
100 g Riso Scotti Basmati Rice
1 cup of water
4 green cardamom pods
6 cloves
½ teaspoon of salt
2-4 tablespoons of milk
¼ teaspoon of saffron threads, crushed
2 green onions, chopped

Instructions
Crush the cardamom pods, to open them just a bit.
Wash the rice several times and then soak it for 30 minutes. Drain it well and put it in a pot. Add the water, cardamom pods, cloves and salt. Stir well and bring the liquid to boil. Lower the heat, cover the pot and leave the rice boil slowly for 10 minutes.
Meanwhile, put the milk in a small pan; add the saffron and heat well, stirring continuously.
Drain the rice, transfer it into a large pan and add the milk and saffron mixture. Cover the pan and cook the rice at low heat for 5-6 minutes. Put the pan aside and leave the rice rest, covered, for approximately 5-10 minutes. Sprinkle some green onion and serve.

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