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| 15 Gramm | Butter; ( 1/2oz) |
| 1 | Cinnamon stick |
| 250 Milliliter | Water; about (8 fl oz) |
| 150 Milliliter | Vegetable stock; ( 1/4pint) |
| 1/4 Teelöffel | salt |
| 2 | bay leaves crumbled |
| 1 | 250 gram lon grain rice; (8oz) |
| 4 | Saffron strands |
| 50 Gramm | Flaked almonds; toasted, to garnish |
| | (2oz) |
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Melt the butter in a large saucepan with the cinnamon stick.
Add the water, stock, salt and bay leaves and bring to the boil.
Add the rice, cover and cook over a very low heat for 10 minutes.
Stir the saffron into the rice and cook for a further 10 minutes, or until the liquid has been absorbed and the rice is tender, stirring occasionally and adding a little more water if necessary.
Transfer to a warmed serving dish, sprinkle with the almonds and serve.
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