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1
The day before serving, soak rice in water overnight and preheat the oven to 300 degrees.
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2
In a small heatproof dish, dry the saffron in the oven for 2 minutes.
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3
Tip saffron onto a square of wax paper and crush into a powder with the back of a spoon.
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4
Place apricots in a small heatproof bowl.
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5
In a small saucepan, bring 1/2 cup water, 1 T sugar, and the saffron to a boil.
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6
Lower the heat to a gentle simmer and stir to dissolve the sugar.
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7
Remove from heat, stir in the brandy and pour the liquid over the apricots.
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8
Cover the bowl and let sit at room temperature overnight.
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9
The next day, drain the rice.
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10
Combine the milk, cinnamon stick, cloves, cardamom and remaining 1/4 cup sugar in a 3-qt saucepan.
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11
Scald the milk over medium heat, stirring to dissolve the sugar.
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12
Remove from heat when the bubbles begin to collect around the edge and let steep for 15 minutes.
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13
Strain, return to the pan and keep warm over low heat.
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14
Heat the rice in a medium, heavy-bottomed saucepan over medium-high heat.
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15
Add about 3/4 cup of the warm milk, stirring constantly until the rice has absorbed most of the liquid.
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16
Continue adding milk by the ladlefull and stirring, until the rice is tender to the bite, 15-20 minutes.
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17
On the last addition of milk, leave most of the milk unabsorbed.
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18
(The mixture shoul be very soupy; you may not need all of the milk.
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19
).
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20
Pour the pudding into a 1-quart baking dish.
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21
Lay a sheet of plastic wrap directly over the pudding.
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22
Chill for at least 2 hours.
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23
Before serving, let the pudding sit at room temperature for 5-10 minutes.
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24
Meanwhile, using a slotted spoon, transfer the apricots to a cutting board and roughly chop.
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25
Stir them back into the bowl with their juices.
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26
To serve, mix the pudding and portion into 4 small bowls.
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27
Top with saffron apricots and juices.
