Name: Saffron Rice (Mf)
Ingredients: 2 tb Vegetable oil; 2 tb Butter; 2 c Long grain rice; converted or texmati; 1 Cinnamon stick; 4 Whole cloves; 1 ts Dark brown sugar; 3 1/2 c Water; 1 ts Ground saffron or; saffron threads soaked in 1 tablespoon water; 1 1/2 ts Salt; 3 Whole cardamom pods; Garnish: sliced almonds

If parents would have their children blessed at church and at school, let them beware they give their children no corrupt examples at home by any carelessness, profaneness, or ungodliness. Otherwise, parents will do them more harm at home than both pastors and schoolmasters can do them good abroad. For the corrupt example of the one fighteth with the good instruction of the other, which is so much the more dangerous because that corrupt walking is armed with nature, and therefore more forcibly inclineth the affections of the children to that side.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Rice-, Sd	8	Servings

INGREDIENTS

2	tb	Vegetable oil
2	tb	Butter
2	c	Long grain rice; converted or texmati
1		Cinnamon stick
4		Whole cloves
1	ts	Dark brown sugar
3 1/2	c	Water
1	ts	Ground saffron or; saffron threads soaked in 1 tablespoon water
1 1/2	ts	Salt
3		Whole cardamom pods
		Garnish: sliced almonds

INSTRUCTIONS

Heat oil and butter in a casserole. When foaming subsides, add rice and
saute for about 5 minutes stirring constantly until rice is toasty. In last
30 seconds add whole cinnamon stick and cloves and saute until they release
their aroma. Add sugar and saute for a few seconds, add water, saffron and
salt reduce heat to low. Cook covered for 15 minutes or until rice is just
tender. Serve with pork and garnish with sliced almonds.
Yield: 8 servings
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6644
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997

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