Saffron Rice

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Title: Saffron Rice
Categories: Vegetables, Rice/grains
Yield: 6 servings

2 tb Butter 2 ea Bay Leaves
1 ts Cumin seeds 1/2 c Uncooked rice
1 ea 1 inch Cinnamon stick 1 ts Salt
3 ea Brown cardamon pods, crushed 1 1/2 c Chicken stock
4 ea Whole Cloves 1/4 ts Saffron
1/2 ts Black Peppercorns

Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and
saffron. Cover and bring to a boil. Reduce heat to low and cook for 10
minutes.
Remove from heat. After 5 minutes, fluff with fork.
From The Gazette, 91/01/30.

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