Indian Rice


  • 1/2 cup butter
  • 1 cup rice
  • 2 Tbsp. instant minced onion
  • 4 whole cardamon
  • 1 bay leaf
  • 1/4 tsp. saffron pieces
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  • dash cinnamon
  • 1/4 tsp. black pepper
  • 1/4 cup currants or raisins
  • 1/4 cup slivered almonds
  • 2 Tbsp. chicken seasoned stock base
  • 2 cups hot water


Melt half the butter; add rice and onion and saute' until brown. Remove the little black seeds from the whole cardamon, peel and crush, discarding the outer pod. Crumble the bay leaf and saffron. Add spices to rice along with remaining butter and other ingredients. Cover and cook over low heat 25-30 minutes. Note: This is especially good with pork and chicken.

By Robin from Washington, IA


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