Saffron Rice

Servings: 4-6

Ingredients:

1/4 tsp saffron threads

3 Tbsp warm milk

1 Tbsp butter

1/2 cup raisins or currants, or dried cranberries

1/2 cup cashew pieces or sliced almonds or pistachio pieces

1-1/2 cup long-grained white rice

3 cup water

1 Tbsp sugar or honey

Cooking Instructions:

Measure the saffron threads into a small bowl and crush them with the back of a spoon and add to the bowl, stirrinng to dissolve the saffron. Stir in the sugar, and let stand while preparing rice. In a small pot or frying pan, melt the butter and saute the raisens and nuts over very low heat for 2 min. Boil the water, add the rice and stir with a fork. Cover the pot and cook over low to medium heat for 12-15 min, until the rice has absorbed much of the water. Add the saffron, milk and sugar mixture and stir gently with a fork. Add the butter, raisins, and nuts and stir again. Be careful while stirring not to break the individual grains or the rice will become mushy. Cover the pot and cook another 10 min. or so until the liquid has been absorbed and the rice is completely cooked. The color of the rice will be bright yellow, and the saffron will smell wonderful. Serve immediately, as it does not taste the same reheated.

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