Saffron rice

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter
1 teaspoon Cumin Seeds
1 1 Inch Cinnamon Stick
3 Brown Cardamon Pods, Crushed
4 Whole Cloves
½ teaspoon Black Peppercorns
2 Bay Leaves
½ cup Uncooked Rice
1 teaspoon Salt
1½ cup Chicken Stock
¼ teaspoon Saffron

Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30.

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