This is a fairly easy side-dish, and is a flavor well suited to mundane tastes. I've made it twice, now, and have to say that using a good (i.e. homemade) stock or broth makes a huge difference in flavor.
Rice Lombard
1 cup rice
2 cups broth (or stock)
few grains of saffron
sprinkle of salt (unless your stock/broth is already salty)
sprinkle of cinnamon
sprinkle of sugar
Put broth, saffron, salt, and rice into a pot. Bring to a boil. Cover and reduce heat. Cook until liquid is absorbed, stirring occasionally. (Generally this only takes about 10-15 mintes.) Remove from heat. Stir in cinnamon and sprinkle lightly with sugar before serving.
Rice Lombard
1 cup rice
2 cups broth (or stock)
few grains of saffron
sprinkle of salt (unless your stock/broth is already salty)
sprinkle of cinnamon
sprinkle of sugar
Put broth, saffron, salt, and rice into a pot. Bring to a boil. Cover and reduce heat. Cook until liquid is absorbed, stirring occasionally. (Generally this only takes about 10-15 mintes.) Remove from heat. Stir in cinnamon and sprinkle lightly with sugar before serving.
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