1. In a saucepan, combine the basmati rice and ghee. Roast the rice on medium-high heat until it turns golden brown, about 5 minutes. Add the cardamom, cinnamon and stir.
2. Then add the sugar and saffron-infused milk. Salt to taste, lower heat and cover. Let it cook until the rice is tender, around 20-25 minutes. Add milk if needed.
3. While the rice pudding is cooling, prepare the berry compote. Combine the berries, sugar and cornstarch in a pan and simmer until thickened and bubbly.
4. Finally, divide the rice pudding between 3 serving jars and spoon the berry compote on top. Let it cool down completely and enjoy!
