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Name: Saffron Rice (Sri Lanka)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Butter; 2 oz Unsalted cashew nuts; 1/4 ts Saffron; 1/2 c Green chile skinned, seeds; 1 c Long-grain rice rinsed well; 1/2 c Lime juice; 3 1/4 c Water; 2 ts Fresh ginger peeled and; 1 ts Black mustard seeds (i could; Salt to taste; 4 Cloves

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INGREDIENTS

2 tb Butter
2 oz Unsalted cashew nuts
1/4 ts Saffron
1/2 c Green chile ; skinned, seeds
1 c Long-grain rice ; rinsed well
1/2 c Lime juice
3 1/4 c Water
2 ts Fresh ginger ; peeled and
1 ts Black mustard seeds ; (i could
Salt to taste
4 Cloves

Servings

INSTRUCTIONS

Date: 27 Feb 1996 21:04:06 +0900 From: "Scott Ashkenaz" Since there were several (!) requests, herewith is the first wave of recipes from the Tokyo HotLuck. --Scott From Kim (aka Dana Garvey), the only other know JCH on the list: In preparing for the first formidable Tokyo Hotluck, I wanted to be sure what I made would be spicy enough for everybody. Turned out many people thought either one or the other thing I made was the spiciest that night. For me though, the pickled habaneros stashed in our generous hosts fridge did the trick. Ate one whole- WOW. Another chile-head managed to swallow his while avoiding the seeds. Dont know how he did it, but I wanted my seeds anyway. from The Fiery Cuisines, by Dave DeWitt & Nancy Gerlach: Pour 1/4 cup boiling water over the saffron and let soak for 10 minutes. Cook the rice in 2 cups salted water for 10 minutes, then drain. Heat the butter until very hot, add the ginger, mustard seeds, cashews, and cloves and fry the mixture. stirring constantly, until the seeds begin to burst. Add the chile, lime juice, rice, and the remaining cup of boiling water and stir well. Pour the saffron water over the mixture and bring to a boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20 minutes or until the liquid has been absorbed and the rice is tender. Fluff with a fork before serving. N.B. Be careful with amounts of water. I managed to use too much. CHILE-HEADS DIGEST V2 #253 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Saffron Rice (Sri Lanka)

2 tb Butter
2 oz Unsalted cashew nuts
1/4 ts Saffron
1/2 c Green chile skinned, seeds
1 c Long-grain rice rinsed well
1/2 c Lime juice
3 1/4 c Water
2 ts Fresh ginger peeled and
1 ts Black mustard seeds (i could
 Salt to taste
4 Cloves

Date: 27 Feb 1996 21:04:06 +0900    From: "Scott Ashkenaz" <s_ashken@kla.com>  Since there were several (!) requests, herewith is the first wave of  recipes from the Tokyo HotLuck. --Scott    From Kim (aka Dana Garvey), the only other know JCH on the list: In  preparing for the first formidable Tokyo Hotluck, I wanted to be sure what  I made would be spicy enough for everybody. Turned out many people thought  either one or the other thing I made was the spiciest that night.  For me  though, the pickled habaneros stashed in our generous hosts fridge did the  trick. Ate one whole- WOW. Another chile-head managed to swallow his while  avoiding the seeds. Dont know how he did it, but I wanted my seeds anyway.    from The Fiery Cuisines, by Dave DeWitt & Nancy Gerlach:    Pour 1/4 cup boiling water over the saffron and let soak for 10 minutes.  Cook the rice in 2 cups salted water for 10 minutes, then drain.    Heat the butter until very hot, add the ginger, mustard seeds, cashews, and  cloves and fry the mixture. stirring constantly, until the seeds begin to  burst. Add the chile, lime juice, rice, and the remaining cup of boiling  water and stir well. Pour the saffron water over the mixture and bring to a  boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20  minutes or until the liquid has been absorbed and the rice is tender. Fluff  with a fork before serving.    N.B. Be careful with amounts of water. I managed to use too much.    CHILE-HEADS DIGEST V2 #253    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 4

Calories: 378
Calories from Fat: 129 (34%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2g
Cholesterol 15.3mg		5 %
Sodium 106.7mg		4 %
Potassium 331.8mg		9 %
Total Carbohydrate 58.4g		17 %
	Dietary Fiber 4g	16 %
	Sugars, other 54.4g
Protein 7.3g		10 %
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Calories per serving: 378

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