SWEET RICE
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2 c. carrots, julienne
1 c. water
5 Tbsp. butter
1 c. almonds, sliced and
blanched
1/2 c. candied orange peel
5 breasts chicken
2/3 c. water
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. saffron
2 1/2 c. rice
1 1/2 Tbsp. salt
2 qt. water
2 Tbsp. salt
1/2 c. butter
2 Tbsp. saffron
Cook carrots in 1 cup water until all water evaporates.
Saute carrots in butter. Add orange peel and cook low about 15
minutes. Parboil chicken with seasoning and saffron 20 min-
utes. Cook rice as follows: Wash rice 3 times in warm water.
Boil 2 quarts water and pour over rice. Add salt. Add rice to
boiling water and cook 10 minutes. Pour rice into strainer and
rinse with water. Put butter into pot and melt. Add 2 table-
spoons water to butter. Take a spoonful of rice and put it
back in the pot.
After putting back 1/2 of the rice, arrange 1/2 chicken,
1/2 carrots and 1/2 almonds over the rice. Cover with remain-
ing rice. Add the rest of the chicken, carrots and almonds.
Put a paper towel over the pot. Cover the pot. Cook 10
minutes on medium heat. Then lower heat to low and continue
cooking 35 minutes. When ready to serve, add 2 tablespoons
saffron and mix.