- 2 tablespoons each vegetable oil and butter
- 2 cups long grain rice, converted or Texmati
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon dark brown sugar
- 3 1/2 cups water
- 1 teaspoon ground saffron or saffron threads, soaked in 1 tablespoon water
- 1 1/2 teaspoons salt
- 3 whole cardamom pods
- Garnish: sliced almonds
Heat oil and butter in a casserole. When foaming subsides, add rice and saute for about 5 minutes stirring constantly until rice is toasty. In last 30 seconds add whole cinnamon stick and cloves and saute until they release their aroma. Add sugar and saute for a few seconds, add water, saffron and salt reduce heat to low. Cook covered for 15 minutes or until rice is just tender. Serve with pork and garnish with sliced almonds.
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