Bud's Special Rice For Special Company


This middle eastern-flavored rice was a delicious accompaniment to recipe #475011. From the book the language of baklava (page 29) by diana abu-jaber. I made only a few very minor changes as indicated below. For the test recipe, the recipe was cut in half. I'm not positive, but i think this is a jordanian recipe.

Steps


Rinse the rice under cold water in a fine mesh sieve.
Set aside to drain.
I always do this step first thing in the morning or as early in the day as possible.
In a medium saucepan , bring the water and salt to a boil.
Add the rinsed rice and boil uncovered on high heat for 2 minutes.
Cover the pan , reduce the heat to low and simmer for 20 minutes.
The water should have absorbed after twenty minutes.
Turn the heat off , keep the pan on the burner and let stand for 10 minutes.
Melt the butter in a frying pan.
Saut the pine nuts and ground cinnamon until the pine nuts are light golden.
Watch this step carefully because pine nuts burn easily.
If you choose ground cinnamon , only saut 3 / 4 teaspoon of it and save the remaining 1 / 4 teaspoon cinnamon for sprinkling on top of the rice just before serving.
Transfer the rice to a serving dish or platter , drizzle the toasted pine nuts / butter mixture over the rice and garnish with the cinnamon stick or a dusting of ground cinn.

Ingredients


water, salt, long grain white rice, butter, pine nuts, cinnamon sticks, fresh ground black pepper