Saffron rice
Yield: 6 servings
Ingredients:
- 2 tb Butter 2 ea Bay Leaves
- 1 ts Cumin seeds 1/2 c Uncooked rice
- 1 ea 1 inch Cinnamon stick 1 ts Salt
- 3 ea Brown cardamon pods crushed 1 1/2 c Chicken stock
- 4 ea Whole Cloves 1/4 ts Saffron
- 1/2 ts Black Peppercorns
Instructions:
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.
