Uncle Bill's Four Rice Combination With Saffron

This rice combination with the wild rice gives you a nice crunchy taste. The saffron strands add a very delightful flavor and the crushed cashews just top it off. I started this combination or rice about 12 years ago to the delight of many.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1  cup wild rice
• 2 1⁄2 cups water, for cooking wild rice
• 1  cup brown basmati rice
• 1  cup  jasmine long grain rice
• 1  cup  lal qilla rice
• 4  cups chicken broth
• 1 1⁄2 cups water
• 6  red saffron strands (no substitution)
• 2  tablespoons butter or 2  tablespoons olive oil
• 3⁄4 cup  crushed cashews

Directions

1. In a small saucepan, measure wild rice and just cover with water.
2. Cover and bring to boil; reduce heat and simmer for 2 minutes.
3. Drain well and return to saucepan.
4. Add 2 1/2 cups of water, cover and bring to boil.
5. Reduce heat and simmer for 20 minutes or until most of the water is absorbed.
6. In the meantime, measure basmati brown rice, Jasmine long grain rice and Lal Qilla rice to a large mixing bowl.
7. Wash rice in cold water by squeezing rice through your fingers at least 100 times.
8. Change the water every 25 squeezes.
9. This removes most of the chaf off the rice.
10. Drain rice well and transfer to an automatic electric rice cooker or a large saucepan.
11. Now add the semi-cooked wild rice to cooker.
12. Add 4 cups of chicken broth, 1 1/2 cups of water, saffron strands and butter to cooker.
13. Mix rice well to blend.
14. If using an electric cooker, cover, press to start and continue to cook for approximately 20 minutes.
15. DO NOT REMOVE COVER WHILE RICE IS COOKING.
16. If using a saucepan, cover, bring to boil; reduce heat and simmer for about 20 minutes or until all liquid has been absorbed.
17. While the rice is cooking, crush the cashews and set aside.
18. When rice is cooked, fluff with a fork.
19. Add crushed cashews and mix again to incorporate with the rice.
20. Serve immediately with your favorite chicken dish or curried beef.