|
Ingredients
|
Quantity
|
|
Vegetable stock
|
¾ cup
|
|
Dried red chillies – seeded (optional)
|
2
|
|
Cinnamon stick – broken up
|
1
|
|
Salt
|
¼ tsp
|
|
Butter
|
1 tsp
|
|
Long grain rice
|
2 ¼ cups
|
|
Shelled raw cashews
|
5 ounces
|
Add the stock and 1 1/4 cups water to a large saucepan with the
chillies, cinnamon, salt, and butter. Bring to a boil, stir in the rice and
cashews, cover and cook over medium heat for 25 minutes, until the rice is
tender.
