1 1/2 Water
3 Cinnamon Sticks
8 Cardamom Seeds
15 Naartjie Peel
Heat the water to boiling point in a large saucepan.
Meanwhile, rinse the rice, and place it in the boiling water.
Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
Cover, reduce the heat and then simmer for 20-30 minutes.
Remove the saucepan from the heat and pour off the water.
Add the butter, sultanas and raisins and stir to blend.
Spoon into a colander.
Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.,
Heat to boiling point.
Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.