Saffron Rice

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Butter
2 cups	320g / 11oz	Long-grain rice, converted or Texmati
1		Cinnamon stick
4		Whole cloves
1 teaspoon	5ml	Dark brown sugar
3 1/2 cups	829ml	Water
1 teaspoon	5ml	Ground saffron or saffron threads - soaked in
1 tablespoon	15ml	Water
1 1/2 teaspoons	7.5ml	Salt
3		Cardamom pods
		Sliced almonds - for garnish

Recipe Instructions

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 garnished with sliced almonds.

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6644)

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