Saffron Rice
- 2 tb Butter
- 1 ts Cumin seeds
- 1 1 inch Cinnamon stick
- 3 Brown cardamon pods, crushed
- 4 Whole Cloves
- 1/2 ts Black Peppercorns
- 2 Bay Leaves
- 1/2 c Uncooked rice
- 1 ts Salt
- 1 1/2 c Chicken stock
- 1/4 ts 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.
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.
