Rinse a large heavy bottomed saucepan with cold water. Pour in the milk. Put to boil, on high flame. When it starts to boil, add drained rice. Stir gradually till boiling resumes. Dissolve crushed saffron in a tablespoon of warm milk or water. Continue to boil milk till rice is done. Stir occasionally. Press a grain between fingers to check. Add saffron, chopped almonds, pistas and cardamom. Save a teaspoonof chopped almonds and pistas for decorating. The milk should be thick enough to thickly coat back of a spoon. Transfer to a decorative glass bowl. Cool to room temperature. Chill in refrigerator. Just before serving, carefully lay the silver foil at the center. Dot with rose petals, saved almonds, and pistas. Serve chilled. Making time: 45 minutes (excluding chilling time) Makes: 7-8 servings