Chef Allen Sussers Mango Macadamia Nut Rice

• 2 tablespoons clarified butter
• 14 cup macadamia nuts
• 5 whole cloves
• 2 cardamom pods
• 1 cinnamon stick, 1-inch long
• 16 whole black peppercorns
• 1 lb raw basmati rice
• 12 teaspoon saffron thread, soaked in 1 Tbs. hot water
• 2 teaspoons kosher salt
• 3 cups water
• 2 tablespoons raisins
• 1 ripe mango, peeled, seeded and diced
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons scallions, chopped

1. To prepare nuts and spices, heat butter in saucepan over medium heat, and saute nuts until golden brown.
2. Remove nuts from heat, and set aside.
3. Using same pan, add cloves, cardamom, cinnamon stick and peppercorns, and cook, stirring constantly, about 1 minute, or until aromatic.
4. Stir rice into spice mixture.
5. Add saffron and salt, stirring well.
6. Add water, and bring to a boil.
7. Reduce heat to low, cover and cook for about 15 minutes.
8. Remove from heat.
9. Stir in raisins, macadamia nuts and mango.
10. Cover, and let stand 5 minutes.
11. To serve, stir in fresh coriander and scallions.
12. Transfer to large bowl, and serve rice hot or at room temperature.

butter, nuts, cloves, cardamom pods, cinnamon, black peppercorns, basmati rice, saffron thread, kosher salt, water, raisins, mango, fresh coriander, scallions

Taken from www.food.com/recipe/chef-allen-susser-s-mango-macadamia-nut-rice-306899 (may not work)