| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Arab |
Ethnic–mid, Side dishes |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Rice; soaked in water for 15 minutes, then drained |
| 4 1/2 |
c |
Chicken broth or water |
| 3 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Almonds |
| 1 |
c |
Fresh cream |
| 1 |
c |
Pistachio nuts |
| 1/2 |
ts |
Saffron |
| 1 |
tb |
Butter |
INSTRUCTIONS
BUTTERED RICE
EXTRAS
To remove the nut skins easily, boil them in a small quantity of water.
Melt the butter in a saucepan. Add the almonds and pistachios. Stir till
lightly brown. Add the fresh cream and stir. Remove from heat.
Prepare Buttered Rice: Add saffron to the broth or water. Boil chicken
broth, add butter and salt then the drained rice, let boil, cover and
reduce heat to very low. Put a very thin tin layer under the pan to prevent
rice from burning. Leave for 30 minutes till rice is tender and liquid is
absorbed. Do not stir before the time required. Uncover, stir and serve
warm.
Pour the nut sauce over the prepared rice and let stand 15 minutes. Stir
before serving.
Recipe by: 1001 Arabian Delights by Nahda Salah
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on
Mar 13, 1998
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