Thursday, August 04, 2005
Some of the rice is allowed to form a brown, buttery, caramelized crust (see that at the front edge?) and some of it is stirred with a saffron-butter mixture to make a color and flavor accent on top.
This recipe has lots of parts (and, I might add, it requires practically every dish in the kitchen) but it's really easy to make. The rich, sweet taste reminds us of something, but we are too busy shoveling it into our mouths to think about it for too long. Two thumbs up.
Posted by Jamie at 6:25 PM