SAFFRON RICE

Ingredients:

          1/4 tsp  saffron threads
            3 Tbsp warm milk
            1 Tbsp butter
          1/2 cup  raisins (or currants, or dried cranberries)
          1/2 cup  cashew pieces or sliced almonds (or pistachio pieces)
        1-1/2 cup  long-grained white rice
            3 cup  water
            1 Tbsp sugar (or honey)

(Yes, saffron is expensive, but there's really no substitute. But it's
used in small amounts, and it's much cheaper at Indian groceries).
Measure the saffron threads into a small bowl and crush them with the
back of a spoon (I use a small mortar & pestle).  Heat the milk (do not
boil) and add to the bowl, stirrinng to dissolve the saffron.  Stir in
the sugar, and let stand while preparing rice.

In a small pot or frying pan, melt the butter and saute the raisens and
nuts over very low heat for 2 min. (I eliminate this step and just add
these things halfway through cooking the rice.)  Boil the water, add the
rice and stir with a fork.  Cover the pot and cook over low to medium
heat for 12-15 min, until the rice has absorbed much of the water.  Add
the saffron, milk and sugar mixture and stir gently with a fork.  Add
the butter, raisins, and nuts and stir again. Be careful while stirring
not to break the individual grains or the rice will become mushy.  Cover
the pot and cook another 10 min. or so until the liquid has been
absorbed and the rice is completely cooked. (If there is liquid left
when the rice is done, cook for a couple of min. with the lid off.)  The
color of the rice will be bright yellow, and the saffron will smell
wonderful.  Serve immediately, as it does not taste the same reheated
(actually, it still tastes pretty fine reheated, so don't fret about
this).

Serves 4-6.