Recipe - Saffron Pasta With Prawns

15 g Butter; ( 1/2oz)
1 Cinnamon stick
250 ml Water; about (8 fl oz)
150 ml Vegetable stock; ( 1/4pint)
One fourth teaspoon Salt
2 Bay leaves; crumbled
1 250 gram lon grain rice;
(8oz)
4 Saffron strands
50 g Flaked almonds; toasted, to
garnish
; (2oz)

Melt the butter in a large saucepan with the cinnamon stick.

Add the water, stock, salt and bay leaves and bring to the boil.

Add the rice, cover and cook over a very low heat for 10 minutes.

Stir the saffron into the rice and cook for a further 10 minutes, or until
the liquid has been absorbed and the rice is tender, stirring occasionally
and adding a little more water if necessary.

Transfer to a warmed serving dish, sprinkle with the almonds and serve.

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