Saffron Rice With Cashews

• 3/4 teaspoon crushed saffron
• 4 1/2 tablespoons warm milk (I use soy milk)
• 3 tablespoons butter (I use margarine)
• 1/2 cup currants
• 1/2 cup cashew nuts
• 2 1/4 cups long-grain rice
• 4 1/2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons sugar
• 2 pinches cinnamon

1. Dissolve saffron in warm milk.
2. Melt butter in a medium to large saucepan.
3. Add currants, nuts, and rice.
4. Stir over a low heat for several minutes.
5. Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
6. Stir briefly.
7. Raise the heat and bring the water to a boil.
8. Lower heat, and cover to barely simmer for 25 minutes.
9. Serve immediately.
10. For Vegan use only the Soy milk and a Vegan no dairy products margarine.

crushed saffron, warm milk, butter, currants, cashew nuts, longgrain rice, water, salt, sugar, cinnamon

Taken from www.food.com/recipe/saffron-rice-with-cashews-61980 (may not work)