This is in response to requests I've seen here from time to time. The following recipes are from _Flavors of India: Recipes from the Vegetarian Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission. Comments in parentheses are mine, and I've paraphrased some portions. I've tried these and several other recipes from this book & highly recommend it! My favorite rice is basmati, for its texture and fragrance, but you can also use jasmine rice or ordinary long-grain white rice. You may want to wash and drain the rice. If you use converted rice, increase the amount of water accordingly. -author unknown SAFFRON RICE Ingredients: 1/4 tsp saffron threads 3 Tbsp warm milk 1 Tbsp butter 1/2 cup raisins (or currants, or dried cranberries) 1/2 cup cashew pieces or sliced almonds (or pistachio pieces) 1-1/2 cup long-grained white rice 3 cup water 1 Tbsp sugar (or honey) (Yes, saffron is expensive, but there's really no substitute. But it's used in small amounts, and it's much cheaper at Indian groceries). Measure the saffron threads into a small bowl and crush them with the back of a spoon (I use a small mortar & pestle). Heat the milk (do not boil) and add to the bowl, stirrinng to dissolve the saffron. Stir in the sugar, and let stand while preparing rice. In a small pot or frying pan, melt the butter and saute the raisens and nuts over very low heat for 2 min. (I eliminate this step and just add these things halfway through cooking the rice.) Boil the water, add the rice and stir with a fork. Cover the pot and cook over low to medium heat for 12-15 min, until the rice has absorbed much of the water. Add the saffron, milk and sugar mixture and stir gently with a fork. Add the butter, raisins, and nuts and stir again. Be careful while stirring not to break the individual grains or the rice will become mushy. Cover the pot and cook another 10 min. or so until the liquid has been absorbed and the rice is completely cooked. (If there is liquid left when the rice is done, cook for a couple of min. with the lid off.) The color of the rice will be bright yellow, and the saffron will smell wonderful. Serve immediately, as it does not taste the same reheated (actually, it still tastes pretty fine reheated, so don't fret about this). Serves 4-6. ************************************************************************* PEAS PILAU Ingredients: 2 Tbsp butter or ghee (clarified butter, doesn't burn easily) 1 hot green chili or 1/2 bell pepper, finely chopped 1/4 cup finely chopped onion 1/2 tsp finely chopped ginger 4 cardamom pods 4 whole cloves 1 stick whole cinnamon, broken into several pieces (ground spices could be substituted for the above) 1 cup white rice 1 cup fresh (or frozen) peas 1/4 tsp turmeric powder, optional 2-1/4 cups water 1 tsp salt (optional) Melt the butter in a large pot over a low flame. Add the pepper, onion, ginger, and whole spices. Heat and stir continually for several min. Add the rice and continue stirring so the rice gets coated with the butter and spices. (I like to saute' the rice long enough that most of it turns a dull white color and even begins to brown a bit.) Add the peas, the water and the salt and stir. If a yellow color is desired, add the turmeric. Bring to a boil, then lower the heat again, cover the pot, and simmer about 20 min. until the water has been absorbed and the rice is soft and fluffy. If you use canned peas, drain them and add them during the last few minutes of cooking. Serve with the whole spices left in, but warn your guests not to chomp on them. (You can add or substitute all manner of vegetables (diced carrots, cauliflower, red & yellow bell peppers, etc.) and nuts (pine nuts, pieces of cashews or almonds or pistachios) to this dish... be imaginative!) Serves 4. ************************************************************************* KHEER (Indian-style Rice Pudding) (see note below for shortcut!) Ingredients: 1 cup uncooked white rice 2 cups water for cooking rice crushed seeds of 8 cardamon pods 2 qts milk 1 cup sugar or honey 1 Tbsp butter 1/2 cup raisins, yellow if possible 1/4-1/2 tsp saffron threads, crushed (optional) Kheer is a sweet, rich dish that is especially prepared for holidays and festive occasions.... Although the saffron is listed as an option, it really adds a distinctive color and taste to this creamy dish. Prepare well in advance, so it has sufficient time to cool (about 2 hours). Bring the water to a boil in a large pot and add the rice. Cover the pot, lower the heat and simmer about 20 min. until the rice is nearly done. Add the milk, raise the heat to medium, and cook uncovered for 1 hour, stirring often to prevent the rice from sticking to the bottom of the pot. At the end of an hour, the rice and milk will have thickened and the volume will be reduced by about one third. Now add the honey or sugar, butter, raisins, crushed cardamon seeds and optional saffron. Stir continuously for 5 min. to mix thoroughly. Taste and add more sugar if you feel that it sould be sweeter. Cook and stir for another 15 min. Remove the pot from the heat and transfer the kheer into a serving dish. Top with chopped pistachio nuts and cool in the refrigerator. Serve with Indian bread as part of the main meal or eat as a dessert. Serves 8. *********** NOTE: A similar but much easier dish can be made with cream of rice cereal. I learned the following recipe from a Pakastani friend: Prepare the hot cereal as directed on the package, using milk or cream instead of water. Add sugar or honey to sweeten to taste as it is cooking. You can also add crushed cardamon seeds or a pinch of powdered cardamon and a bit of saffron. Stir in raisins and nuts, if desired. Chill and serve. Very delicious and very easy!