| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Long-grain rice |
| 2 |
tb |
Vegetable oil |
|
|
A 3-inch cinnamon stick |
| 7 |
|
Whole cloves |
| 5 |
|
Cardamom pods if desired |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Crumbled saffron threads |
| 2 |
tb |
Milk |
INSTRUCTIONS
In a large bowl wash rice in several changes of cold water until the water
runs clear and drain it in a fine sieve. In a large heavy saucepan heat the
oil over moderately high heat until it is hot but not smoking, add the
cinnamon stick, the cloves, and the cardamom pods, if using, and fry the
spices, stirring, for 30 seconds, or until the cloves are puffed slightly.
Add rice and cook the mixture, stirring, for 1 minute, or until the rice is
opaque. Add 2 1/4 cups water and the salt, bring the mixture to a boil, and
cook the rice, covered, over low heat for 15 minutes.
While the rice is cooking, in a heatproof bowl set over a small pan of
simmering water heat the saffron for 3-4 minutes, or until it is brittle.
Add milk, heat the mixture, stirring occasionally, until it is hot, and
remove the pan from the heat. Drizzle the saffron mixture over the rice and
continue to cook the rice, covered, for 5 minutes. Remove the pan from the
heat and let the rice stand, covered, for 5 minutes.
Serves 6.
Gourmet March 1991
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