Recipe - Saffron Rice (Mf)

2 tablespoon Vegetable oil
2 tablespoon Butter
2 cup Long grain rice; converted
or texmati
1 Cinnamon stick
4 Whole cloves
1 teaspoon Dark brown sugar
3 One half cup Water
1 teaspoon Ground saffron or; saffron
threads soaked in 1
tablespoon water
1 One half teaspoon Salt
3 Whole cardamom pods
Garnish: cut or sliced up almonds

Heat oil and butter in a casserole. When foaming subsides, add rice and
saute for about 5 minutes stirring constantly until rice is toasty. In last
30 seconds add whole cinnamon stick and cloves and saute until they release
their aroma. Add sugar and saute for a few seconds, add water, saffron and
salt reduce heat to low. Cook covered for 15 minutes or until rice is just
tender. Serve with pork and garnish with cut or sliced up almonds.

Yield: 8 servings

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6644

Posted to MCRecipe Digest V1 #793 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997