Photo and recipe courtesy of the creative, brilliant, and huggable Mary Bolter of Spokane, Washington.
2-1/2 C uncooked white rice
2-1/2 C water
1/2 t Saffron
1 C toasted whole almonds, chopped
1 C honey, warmed
2 T cinnamon
Cook the rice by package directions. Add the Saffron to the rice and water. (Note: One commenter wrote, “If you put the saffron in the water for a few hours before using it, the color is amazing.”)
Put the cooked rice in an 8×8 pan (I use a glass pan). Use a spatula to press out the rice evenly.
Sprinkle the nuts and cinnamon evenly over the top.
Drizzle the warmed honey over the top, making sure to get the corners. (warm the honey so its the consistency of syrup). Place in the refrigerator for 2 hours so the flavors can marry.
Eat and enjoy the blessings of this wonderful rice.