Soak rice in water for 3 hours to overnight. Grind into a smooth paste. Heat a deep, wide pan. Add rice, milk and sugar. Simmer for 10 minutes. Add cream. It should have a smooth, custard like consistency. Cook for another 5 minutes. Add chopped nuts. Chill and serve.
Decorate with silver warq (foil) and saffron strands soaked in a teaspoon of water.