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Saffron Rice



Ingredients:
2 Tablespoon(s) butter 2 ea bay leaves
1 Teaspoon(s) cumin seeds1/2 c uncooked rice
1 1 inch cinnamon stick 1 ts salt
3 brown cardamon pods, crushed 1 1/2 c chicken stock
4 whole cloves 1/4 ts saffron
-1
Directions: Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30.
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