1 1/2 cups long-grain rice
2 tablespoons vegetable oil
a 3-inch cinnamon stick
7 whole cloves
5 cardamom pods if desired
1 teaspoon salt
1/4 teaspoon crumbled saffron threads
2 tablespoons milk
In a large bowl wash rice in several changes of cold water until the
water runs clear and drain it in a fine sieve. In a large heavy saucepan
heat the oil over moderately high heat until it is hot but not smoking,
add the cinnamon stick, the cloves, and the cardamom pods, if using, and
fry the spices, stirring, for 30 seconds, or until the cloves are puffed
slightly. Add rice and cook the mixture, stirring, for 1 minute, or
until the rice is opaque. Add 2 1/4 cups water and the salt, bring the
mixture to a boil, and cook the rice, covered, over low heat for 15
minutes.
While the rice is cooking, in a heatproof bowl set over a small pan of
simmering water heat the saffron for 3-4 minutes, or until it is
brittle. Add milk, heat the mixture, stirring occasionally, until it is
hot, and remove the pan from the heat. Drizzle the saffron mixture over
the rice and continue to cook the rice, covered, for 5 minutes. Remove
the pan from the heat and let the rice stand, covered, for 5 minutes.
Serves: 6
Source: Gourmet, March 1991
Prepared by: Margo for the May 2000 meeting.