Saffron Rice (Michele Urvater) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 tablespoons each vegetable oil and butter |
2 cups long grain rice, converted or texmati |
1 cinnamon stick |
4 whole cloves |
1 teaspoon dark brown sugar |
3 1/2 cups water |
1 teaspoon ground saffron or saffron threads, soaked in 1 tablespoon water |
1 1/2 teaspoons salt |
3 whole cardamom pods |
garnish: sliced almonds |
Directions:
1. 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 sliced almonds.
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