Amount Measure Ingredient -- Preparation Method
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1 3/4 cups or vegetable stock
2 dried red chiles -- seeded (optional)
1 cinnamon stick -- broken up
1/4 teaspoon salt
1 teaspoon butter
2 1/4 cups long grain rice
5 ounces shelled raw cashews
Preparation:
Add the stock and 1 1/4 cups water to a large saucepan with the chiles, cinnamon, salt, and butter. Bring to a boil, stir in the rice and cashews, cover and cook over medium heat for 25 minutes, until the rice is tender.
Serves 5
