Title: Saffron Rice
Categories: Rice
Yield: 6 Servings

2 tb Butter
1 ts Cumin seeds
1 1 inch Cinnamon stick
3 Brown cardamon pods, crushed
4 Whole Cloves
1/2 ts Black Peppercorns
2 Bay Leaves
1/2 c Uncooked rice
1 ts Salt
1 1/2 c Chicken stock
1/4 ts Saffron

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini