• 3 tbsps butter, (divided)
  • 2 tbsps onion, finely chopped
  • 1.5 cups long-grain rice
  • 2.25 cups chicken broth
  • ¼ cup dried currants
  • 1 strip lemon peel
  • 1 bay leaf
  • ½ tsp saffron
  • salt, (optional)


1. In a heavy saucepan with a tight-fitting lid, melt 1 tablespoon of the butter. Add onion. Cook, stirring, until onion is wilted. Add rice and cook about 30 seconds, stirring constantly. Add broth, currants, lemon peel, bay leaf, saffron, and, if desired, salt. Bring to a boil. Cover and place saucepan in oven.
2. Bake at 425 degrees for 20 minutes. Uncover and stir. Keep covered until ready to serve. When ready to serve, discard bay leaf. Fluff rice with fork and stir in remaining 2 tablespoons butter. Makes 8 servings.

MacGourmet downloadKashmiri Rice. To import, drag image to your MacGourmet recipe box.


Craig Claiborne with Pierre Franey




Asian : Southern : Indian