| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Latimes3 |
12 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Rice |
| 12 |
c |
Water |
| 1/2 |
c |
Butter |
| 1 |
pn |
Salt |
| 2 |
c |
Sugar |
| 1 |
c |
Rose water |
| 1 |
ts |
Saffron |
| 3/4 |
c |
Sliced almonds |
INSTRUCTIONS
Wash rice in 3 changes of water to remove all of the starch. Bring rice,
water, butter and salt to boil in large pot. Add butter and pinch salt,
then bring to boil. Reduce heat to medium-low and cook until soft but not
mushy, about 30 minutes. Add sugar, rose water and saffron. Cook, stirring
often to prevent sticking on bottom, until rice breaks up and is
consistency of polenta, 15 to 20 minutes. Turn into serving bowls and
garnish with almonds. Yields 12 servings.
Each serving: 389 calories; 101 mg sodium; 21 mg cholesterol; 13 grams fat;
66 grams carbohydrates; 5 grams protein; 0.33 gram fiber
Recipe Source: Los Angeles Times - 03-24-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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