Pick, clean and wash the rice. Soak it in water for 3-4 hours. Drain the water and let the rice dry. When dry, either crumble it or grind coarsely for 10 seconds.
Heat the milk in a heavy-bottomed pot. Bring to a boil, add the rice, green cardamoms and almonds to it. Stir frequently with a ladle.
Lower the flame and cook till the rice gets soft and the milk thickens. Stir frequently to ensure that it doesn’t stick to the bottom.
Crush the saffron and soak in a few spoons of hot milk. Add to the pot, followed by the sugar. Stir for a few minutes and remove from the flame.
Remove the clay bowls from the water, and allow them to dry. When the phirun is ready, ladle it out into separate bowls. Decorate with silver leaves and serve chilled.