Place drained rice, whole almonds and 1 cup milk in jar of blender. Process until rice and almonds are well ground.

Stir this into the rest of the milk, and pour into a heavy bottom pan.

Stir in condensed milk

Place over low heat, and begin cooking, stirring almost continuously else the rice tends to get lumpy, and the condensed milk will catch the bottom of the pan.

Cook for about 25-30 minutes, STIRRING OFTEN, until the rice is cooked and the phirini/pudding is thick.

Take off heat and add a generous pinch of saffron. Stir well.

The phirini/pudding will continue to thicken as it cools. You might need to add a little milk as the absorption quality of rice differs. Once it gets to room temperature, ladle into earthenware bowls, individual serving bowls etc to set. Garnish with saffron strands, almond/pistachio slivers, rose petals etc.

Serve chilled.

Note : Can be made a 2-3 days in advance.