---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Saffron Rice
  Categories: Vegetables, Rice/grains
       Yield: 6 servings
  
       2 tb Butter                              2 ea Bay Leaves
       1 ts Cumin seeds                       1/2 c  Uncooked rice
       1 ea 1 inch Cinnamon stick               1 ts Salt
       3 ea Brown cardamon pods, crushed    1 1/2 c  Chicken stock
       4 ea Whole Cloves                      1/4 ts Saffron
     1/2 ts Black Peppercorns              
  
   Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
   cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
   Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and
   saffron. Cover and bring to a boil. Reduce heat to low and cook for 10
   minutes.
   Remove from heat. After 5 minutes, fluff with fork.
   From The Gazette, 91/01/30.
  
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