Yellow Rice with Raisins

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             FOOD FUNNY
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Here's a good one from Anna Welander:

Before performing a baptism, the priest approached the young father and
said solemnly, "Baptism is a serious step. Are you prepared for it?"

"I think so," the man replied. "My wife has made appetizers and we have
a caterer coming with plenty of cookies and cakes for all of our friends."

"I don't mean that," the priest responded. "I mean, are you prepared spiritually?"

"Oh, sure," came the reply. "I've got a keg of beer and a case of whiskey."

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             TODAY'S RECIPE
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This dish is an interesting variation on the old yellow rice thing, and
the combination of sweet and savory seasonings makes it as versatile as
it is delicious. Next time someone you know says they don't like rice,
try this dish on them.

Yellow Rice with Raisins

2 Tbs (30 ml) butter or olive oil
1 cup (250 ml) uncooked long-grain white rice
2 cups (500 ml) boiling water
One 2-inch (5 cm) piece of cinnamon stick
1/2 tsp (2 ml) ground turmeric
1/2 tsp (2 ml) ground cumin
A pinch of crumbled saffron threads or ground saffron
1/2 tsp (2 ml) salt
1/2 cup (125 ml) seedless raisins
1 tsp (5 ml) sugar or more, to taste

Melt the butter in a saucepan over moderate heat. Add the rice and cook,
stirring constantly, for 1 minute. Add the remaining ingredients except
for the sugar and simmer, tightly covered, until the rice is tender,
about 20 minutes. Remove the pan from the heat and discard the cinnamon
stick. Sprinkle the sugar on top of the rice and fluff the rice with a
fork. Cover and let stand for 15 minutes. Fluff the rice again prior to serving.
Serves 4 to 6.
Received on Mon Jun 30 19:53:48 2008