Title: Sweet Saffron Rice (Kesari Bhaat)
Categories: Side Indian Vegetarian Ethnic
Yield: 4 Servings

1	c	Basmati rice (uncooked)
1	pn	Saffron threads
1/4	c	-Boiling water
2	c	Water or vegetable stock
1		Cinnamon stick
5		Whole cloves
1/4	ts	Sea salt
1/2	c	Jaggery or light brown sugar
1	ts	Crushed cardamom seeds
1/4	c	Slivered almonds
1/4	c	Currants
2	tb	Canola oil

Place rice in a strainer and rinse with cool water until water runs clear. Set aside.

Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside.

Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.

Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.

Gently fold into rice mixture, fluff with a fork, and serve.

Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol, 72 mg calcium

HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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