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Sweet Saffron Rice (Kesari Bhaat)

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      Title: SWEET SAFFRON RICE (KESARI BHAAT)
 Categories: Side dish, 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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