Heat 1/4 cup of milk in a small saucepan.

Add the saffron threads to the warm milk and let steep for 20 minutes to extract the color and flavor.

Finely mince the onion and garlic cloves.

Heat the oil in a saucepan over medium heat.

Add the minced onion and garlic to the saucepan and saute until softened and fragrant.

Grate the fresh ginger.

Add the grated ginger and arborio rice to the saucepan with the sauteed onion and garlic.

Stir to coat the rice grains with the oil and aromatics.

Add the remaining milk (3/4 cup) and the saffron-infused milk to the saucepan.

Stir in the plain yogurt, ensuring it is at room temperature to prevent curdling.

Season with salt and pepper to taste.

Cover the saucepan with a tight-fitting lid.

Reduce the heat to low and simmer gently until the rice is cooked through and all the liquid has been absorbed, about 20-30 minutes.

Check occasionally and add a little more liquid if the rice is drying out before it is cooked.

Once the rice is cooked, remove from heat and let stand for a few minutes before serving.

Serve the Indonesian-style yogurt rice immediately.