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1
Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
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2
Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
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3
In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
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4
Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
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5
Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
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6
After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
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7
Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
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8
Dot the first layer of rice with 1 tablespoon of butter.
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9
Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
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10
Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
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11
After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
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12
Invert the pot of rice onto a serving platter.
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13
Serve hot.
