Yield: 4 servings
|15 grams||Butter; ( 1/2oz)|
|1 \N||Cinnamon stick|
|250 millilitres||Water; about (8 fl oz)|
|150 millilitres||Vegetable stock; ( 1/4pint)|
|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.