Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 15 grams | Butter; ( 1/2oz) |
| 1 \N | Cinnamon stick |
| 250 millilitres | Water; about (8 fl oz) |
| 150 millilitres | Vegetable stock; ( 1/4pint) |
| ¼ teaspoon | Salt |
| 2 \N | Bay leaves; crumbled |
| 1 \N | 250 gram lon grain rice; (8oz) |
| 4 \N | Saffron strands |
| 50 grams | Flaked almonds; toasted, to garnish |
| \N \N | ; (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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.