Saffron Rice

Measure the saffron threads into a small bowl and crush them with the back of a spoon. Heat the milk (do not boil) and add to the bowl, stirrinng to dissolve the saffron. Stir in the sugar, and let stand while preparing rice. In a small pot or frying pan, melt the butter and saute the raisens and nuts over very low heat for 2 minutes. Boil the water, add the rice and stir with a fork. Cover the pot and cook over low to medium heat for 12-15 min, until the rice has absorbed much of the water. Add the saffron, milk and sugar mixture and stir gently with a fork. Add the butter, raisins, and nuts and stir again. Be careful while stirring not to break the individual grains or the rice will become mushy. Cover the pot and cook another 10 min. or so until the liquid has been absorbed and the rice is completely cooked. (If there is liquid left when the rice is done, cook for a couple of minutes with the lid off.) The color of the rice will be bright yellow, and the saffron will smell wonderful. Serve immediately. serves 4-6.