Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 2 tablespoons | Butter |
| 2 cups | Long grain rice; converted or texmati |
| 1 \N | Cinnamon stick |
| 4 \N | Whole cloves |
| 1 teaspoon | Dark brown sugar |
| 3½ cup | Water |
| 1 teaspoon | Ground saffron or; saffron threads soaked in 1 tablespoon water |
| 1½ teaspoon | Salt |
| 3 \N | Whole cardamom pods |
| \N \N | Garnish: sliced almonds |
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.
Yield: 8 servings
Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6644 Posted to MC-Recipe Digest V1 #793 by 4paws@... (Shermeyer-Gail) on Sep 19, 1997