Chelo(basic White Rice)

Not everyone thinks it helpful to focus on the future. They’ve bought into the old adage that people who do are “so heavenly minded they’re of no earthly good.” On the contrary, I’m persuaded that we will never be of much use in this life until we’ve developed a healthy obsession with the next. Our only hope for satisfaction of soul and joy of heart in this life comes from looking intently at what we can’t see (see 2 Cor. 4:16-18; Col. 3:1-4). Therefore, we must take steps to cultivate and intensify in our souls an ache for the beauty of the age to come.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Persia, Rice	1	Servings

INGREDIENTS

5	c	Dry rice, preferably Basmati
2	T	Plus 2 teaspoons salt
1	c	Butter
1	T	Plain yogurt
1/2	t	Powdered saffron
2	t	Boiling water

INSTRUCTIONS

In a bowl, wash the rice 5 times and then soak for 2 hours in lukewarm
water to cover mixed with 2 tablespoons of the salt. Pour 10 cups
water in a nonstick pot, add the remaining 2 teaspoons salt and bring
to a vigorous boil. Drain the water from the presoaked rice and add
the rice to the boiling water. Stir, cover and bring back to a boil,
boiling for 3 to 4 minutes. The rice should move freely and float to
the top of the pot. Drain the rice in a colander, rinse with lukewarm
water and taste; if the rice is salty, rinse with more water. In a
large nonstick pot, melt the butter, add cup water and stir. Set  aside
half of this mixture. Add the yogurt to the butter remaining in  the
pot and stir well. Gently spoon the rice on top of this mixture,
forming a cone. Cover. Cook on medium heat until steam is visible,
about 15 minutes. Cook for 15 minutes more, then turn the heat down  to
low and pour the remaining butter mixture over the rice. Wrap the  lid
of the pot tightly with a kitchen towel to prevent the steam from
escaping and cook for another 45 minutes. Spoon 1 cup of rice from  the
top of the pot onto a plate and mix gently with the saffron  mixture.
Set aside. Mound the rice in the shape of a cone on a  serving platter.
Add saffron rice to the top before serving. Remove  the crust from the
bottom of the pan and serve separately, cut into  squares or wedges.
Makes 12-14 servings.  Recipe by: Washington Post  Posted to MC-Recipe
Digest by Walt Gray <waltgray@mnsinc.com> on Mar  18, 1998

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1638 Calories From Fat: 1621 Total Fat: 184.4g Cholesterol: 489mg Sodium: 13989.4mg Potassium: 99.3mg Carbohydrates: 1.4g Fiber: <1g Sugar: 1.2g Protein: 2.8g