Saffron-milk rice pudding

Rinse rice in cold water and drain thoroughly. Warm 1 Tbs milk, soak
 saffron in it. In heavy flameproof casserole over medium heat, cook
 rice with soaked saffron, remaining milk, water, and spices for 25
 minutes, or until rice is tender. Reduce heat to low, add sugar, cook
 15 minutes longer or until mixture blends and thickens. Remove pudding
 from heat and cool. Add rose water, stir well; then refrigerate 'til
 well chilled. Right before serving, melt shortening over medium
 skillet and sauté cashews and raisins 'til cashews are golden. Remove
 pudding from refrigerator. If too thick, stir 1/4 cup cold milk. Stir
 in cashews and raisins. Spoon into bowls, decorate with a circle of
 sliced almonds and a sprinkle of chopped pistachios in the center.