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Place 1 cup (185 g) Basmati rice and 2 ½ cups (625 ml) water in a large saucepan and bring to the boil. Reduce heat and simmer, covered, for 5 minutes.
Mix a generous pinch of saffron threads with 2 Tbsp (30 ml) warm water and leave to soak.
Melt 6 tsp (30 g) butter in a heavy-based saucepan; add rice, 2 bruised green cardamom pods, 1 cinnamon stick and 2 cloves and fry for 2-3 minutes.
Stir in 1 can (380 g) NESTLÉ IDEAL EVAPORATED MILK, 1 cup (250 ml) water; ¾ cup (180 ml) NESTLÉ SWEETENED CONDENSED MILK, saffron mixture and ⅔ cup (90 g) sultanas.
Bring to the boil and simmer gently, covered, until rice is tender and liquid is absorbed. Mixture should, however, still be creamy.
Add a little extra water during cooking if rice seems too dry. Remove whole spices and serve pudding hot.
scatter 6 tsp (45 g) flaked almonds over pudding and top with a sprinkling of cinnamon.
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