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Stir the crumbled saffron into the warm milk.  Soak jasmine rice in 3 cups water for 30-40 minutes. Drain the rice.  Put the butter into a heavy pot and place over medium heat.  Once hot, toss in the nuts, and fry for about 30 seconds.  Remove them from heat and place in a bowl.  Put the cinnamon and cardamom in the hot pot and stir for about 30 seconds.  Toss in the well-drained rice, fry for about 3-10 minutes.  The rice should just begin to change color.  Add 1-1/3 cups water, and the salt.  Cook and stir frequently until the water is absorbed, about 10-15 minutes.  Add the saffron milk, raisins and sugar.  Stir to mix and put into a 325 degree oven and bake until rice is tender and mixture is set.