Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The mildly spiced rice goes with both entrées. Store leftover separately from the lamb or beef. To reheat the rice, add a teaspoon or 2 of water, and microwave partially covered. The water will rehydrate the grains and make them fluffy again.
Ingredients[]
- 5 cups water
- 1 1/2 teaspoons salt
- 1/8 teaspoon saffron threads
- 6 whole cloves
- 3 cups white basmati rice
Directions[]
- Bring first 4 ingredients to a boil in a large sauté pan; add rice.
- Cover, reduce heat, and simmer 15 minutes.
- Remove from heat; cover and let stand 5 minutes.
- Discard cloves.
Yield: 10 servings (serving size: 1 cup)