| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 15 |
g |
Butter; ( 1/2oz) |
| 1 |
|
Cinnamon stick |
| 250 |
ml |
Water; about (8 fl oz) |
| 150 |
ml |
Vegetable stock; ( 1/4pint) |
| 1/4 |
ts |
Salt |
| 2 |
|
Bay leaves; crumbled |
| 1 |
|
250 gram lon grain rice; (8oz) |
| 4 |
|
Saffron strands |
| 50 |
g |
Flaked almonds; toasted, to garnish |
|
|
; (2oz) |
INSTRUCTIONS
Melt the butter in a large saucepan with the cinnamon stick.
Add the water, stock, salt and bay leaves and bring to the boil.
Add the rice, cover and cook over a very low heat for 10 minutes.
Stir the saffron into the rice and cook for a further 10 minutes, or until
the liquid has been absorbed and the rice is tender, stirring occasionally
and adding a little more water if necessary.
Transfer to a warmed serving dish, sprinkle with the almonds and serve.
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