In a large saucepan, combine the rice, cardamom, saffron and salt. Add 4 cups of the milk and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender, about 15 minutes.

Add the sugar, raisins, almonds and cinnamon and stir to combine. Simmer until the pudding has thickened and the raisins are soft, about 10 minutes.

Remove the pan from the heat and stir in the remaining 1/2 cup of milk. Let cool for 10 minutes before serving.