Singapore Curry Puffs
INGREDIENTS:
1/3 c Butter 2 tb Sugar
2 1/3 c Rice 2 Blades Mace
Seeds Of 3 Cardamoms 1 pn Of Salt
6 Cloves Good Pinch Of Saffron
3/4 c Raisins 1 4-Inch Cinnamon Stick
3/4 c Blanched Almonds
1/3 c Butter 2 tb Sugar
2 1/3 c Rice 2 Blades Mace
Seeds Of 3 Cardamoms 1 pn Of Salt
6 Cloves Good Pinch Of Saffron
3/4 c Raisins 1 4-Inch Cinnamon Stick
3/4 c Blanched Almonds
Melt the butter and add the rice; brown it well without scorching it. Add the cardamom seeds, cloves, raisins, almonds, sugar, mace, salt and saffron. Stir in the pan for 1 minute. Cover with water, add the cinnamon and bring to a boil. Boil for 1 minute, then lower the heat to simmer very gently in the saucepan, covered. Cook until the rice is tender, adding water a little at a time should the liquid become absorbed before the rice is cooked.