Rice: This is in response to requests I've seen here from time to time. The by Recipe Cottage

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	This is in response to requests I've seen here from time to time. The

		following recipes are from _Flavors of India: Recipes from the Vegetarian Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission. Comments in parentheses are mine, and I've paraphrased some portions. I've tried these and several other recipes from this book & highly recommend it! My favorite rice is basmati, for its texture and fragrance, but you can also use jasmine rice or ordinary long-grain white rice. You may want to wash and drain the rice. If you use converted rice, increase the amount of water accordingly. SAFFRON RICE 1/4 t. saffron threads 3 T. warm milk 1 T. butter 1/2 c. raisens (or currents, or dried cranberries -- my favorite) 1/2 c. cashew pieces or sliced almonds (or pistachio pieces) 1-1/2 c. long-grained white rice 3 c. water 1 T. sugar (or honey) (Yes, saffron is expensive, but there's really no substitute. But it's used in small amounts, and it's much cheaper at Indian groceries.) Measure the saffron threads into a small bowl and crush them with the back of a spoon (I use a small mortar & pestle). Heat the milk (do not boil) and add to the bowl, stirrinng to dissolve the saffron. Stir in the sugar, and let stand while preparing rice. In a small pot or frying pan, melt the butter and saute the raisens and nuts over very low heat for 2 min. (I eliminate this step and just add these things halfway through cooking the rice.) Boil the water, add the rice and stir with a fork. Cover the pot and cook over low to medium heat for 12-15 min, until the rice has absorbed much of the water. Add the saffron, milk and sugar mixture and stir gently with a fork. Add the butter, raisins, and nuts and stir again. Be careful while stirring not to break the individual grains or the rice will become mushy. Cover the pot and cook another 10 min. or so until the liquid has been absorbed and the rice is completely cooked. (If there is liquid left when the rice is done, cook for a couple of min. with the lid off.) The color of the rice will be bright yellow, and the saffron will smell wonderful. Serve immediately, as it does not taste the same reheated (actually, it still tastes pretty fine reheated, so don't fret about this). serves 4-6. ******************************************************************************** PEAS PILAU 2 T. butter or ghee (clarified butter, doesn't burn easily) 1 hot green chili or 1/2 bell pepper, finely chopped 1/4 c. finely chopped onion 1/2 t. finely chopped ginger 4 cardamon pods 4 whole cloves 1 stick whole cinnamon, broken into several pieces (ground spices could be substituted for the above) 1 c. white rice 1 c. fresh (or frozen) peas 1/4 t. turmeric powder, optional 2-1/4 c. water 1 t. salt (optional) Melt the butter in a large pot over a low flame. Add the pepper, onion, ginger, and whole spices. Heat and stir continually for several min. Add the rice and continue stirring so the rice gets coated with the butter and spices. (I like to saute' the rice long enough that most of it turns a dull white color and even begins to brown a bit.) Add the peas, the water and the salt and stir. If a yellow color is desired, add the turmeric. Bring to a boil, then lower the heat again, cover the pot, and simmer about 20 min. until the water has been absorbed and the rice is soft and fluffy. If you use canned peas, drain them and add them during the last few minutes of cooking. Serve with the whole spices left in, but warn your guests not to chomp on them. (You can add or substitute all manner of vegetables (diced carrots, cauliflower, red & yellow bell peppers, etc.) and nuts (pine nuts, pieces of cashews or almonds or pistachios) to this dish... be imaginative!) serves 4.