Recipe - Saffron Rice Pilaf With Apricots And Almonds

2 One half cup Rice
12 cup Water
One half cup Butter
1 pn Salt
2 cup Sugar
1 cup Rose water
1 teaspoon Saffron
Three fourths cup Sliced almonds

Wash rice in 3 changes of water to remove all of the starch. Bring rice,
water, butter and salt to boil in large pot. Add butter and pinch salt,
then bring to boil. Reduce heat to mediumlow and cook until soft but not
mushy, about 30 minutes. Add sugar, rose water and saffron. Cook, stirring
often to prevent sticking on bottom, until rice breaks up and is
consistency of polenta, 15 to 20 minutes. Turn into serving bowls and
garnish with almonds. Yields 12