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Rice, Saffron w/Cashews (D, TNT)
Serves: 4

1-1/2 cups Basmati rice
2-1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron threads
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup chopped cashew nuts
1/4 cup raisins

Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.

Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews, and raisins.

This rice is Indian inspired and so we call for traditional Basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.

Poster's Notes:
Most recipes contain just a smidgen of saffron due to the high cost here. If you have extra, I would be more than anxious to share with you. I fear much of your booty will grow stale before you deplete your supply. I did find a recipe with a reasonable amount of this wonderful red thread. I've made this dish several times, and have found it easy, good, and fast.

Posted by Larry Kluger

Nutritional Info Per Serving: N/A