SAFFRON RICE RING
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30 g (1 oz/6 teaspoons) butter
4 cardamom pods
3 cloves
5 cm (2 in) piece cinnamon stick
250 g (8 oz/1 ¼ cups) basmati rice—
500 ml (16 fl oz/2 cups) hot chicken stock good pinch saffron threads
125 g (4 oz) frozen petit pois
salt and pepper
3 tablespoons single (light) cream
mint sprigs and peeled prawns,
to garnish
FILLING:
250 g (8 oz) peeled cooked prawns
½ cucumber, diced
60 ml (2 fl oz/ ¼ cup) natural yogurt 2teaspoons chopped fresh mint
pinch cayenne pepper
How to make SAFFRON RICE RING
METHOD:
In a large saucepan, melt butter, add cardamoms, cloves and cinnamon stick and fry for 1 minute. Stir in rice and cook for I minute.
Gradually stir in hot chicken stock, keeping it simmering as it is added. Simmer rice for 15 minutes.
Meanwhile, put saffron into a cup, pour on 2 tablespoons hot water. Stir into rice with peas and continue to cook for 2 minutes. Remove from the heat and season to taste with salt and pepper.
Remove cardamoms, cloves and cinnamon stick, then stir in cream. Spoon rice into a 1.25 litre (2 pint/5 cup) ring mould, pressing down with the back of spoon. Cool, then refrigerate for 30 minutes.
Invert rice ring onto a plate. To make filling, mix all the ingredients together in a bowl, then spoon into centre of rice ring. Serve garnished with sprigs of mint and prawns.