2 C raw turbinado sugar
2 T butter, melted
3 cardamom pods, partially opened
1 star anise pod (the original called for a cinnamon stick, but I was out)
1/2 teaspoon ground cardamom
3 saffron threads
1 T rosewater
Put the rice back into the saucepan and pour in melted butter then sprinkle with the rosewater-saffron mixture. Simmer with the lid on over very low heat until the rice is cooked.