Saffron Rice With Cashews
Ready In: 45 mins
Serves: 9-14
Ingredients
- 3⁄4 teaspoon crushed saffron
- 4 1⁄2 tablespoons warm milk (I use soy milk)
- 3 tablespoons butter (I use margarine)
- 1⁄2 cup currants
- 1⁄2 cup cashew nuts
- 2 1⁄4 cups long-grain rice
- 4 1⁄2 cups water
- 1 1⁄2 teaspoons salt
- 1 1⁄2 tablespoons sugar
- 2 pinches cinnamon
Directions
- Dissolve saffron in warm milk.
- Melt butter in a medium to large saucepan.
- Add currants, nuts, and rice.
- Stir over a low heat for several minutes.
- Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
- Stir briefly.
- Raise the heat and bring the water to a boil.
- Lower heat, and cover to barely simmer for 25 minutes.
- Serve immediately.
- For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.
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