Saffron Rice with Raisins and Cashews recipe

4 servings

2 1/2 cups water

1 cup Basmati rice

1 cup white sugar

2 teaspoons clarified butter

1 pinch saffron

6 whole cloves

3 tablespoons raisins

1/4 cup cashews

1 teaspoon ground cardamom

In a saucepan bring water to a boil.

Add rice and boil for 5 minutes.

Stir in the sugar, reduce the heat, and add the clarified butter.

Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.

To the rice add the saffron, cloves, raisins and cashews.

Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.

Sprinkle with cardamom before serving.