2 Whole Cloves 1 cup Superfine Sugar 1 Tbsp. Bring rice to a boil with 5 cups water. Reduce heat and simmer gently until rice is semi-cooked, approximately ten minutes. Heat clarified butter in a large pan. Simmer gently, covered, until the rice is tender.
Drain raisins and add to the rice with lemon juice and saffron-colored milk.
Mix and cook five minutes, then remove from heat. Garnish with almonds.