Saffron Rice With Cashews

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 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

Recipe

• 1 dissolve saffron in warm milk.
• 2 melt butter in a medium to large saucepan.
• 3 add currants, nuts, and rice.
• 4 stir over a low heat for several minutes.
• 5 add water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
• 6 stir briefly.
• 7 raise the heat and bring the water to a boil.
• 8 lower heat, and cover to barely simmer for 25 minutes.
• 9 serve immediately.
• 10 for vegan use only the soy milk and a vegan [no dairy products] margarine.