Recipes Saffron Rice with Cashews and Raisins Be the first to rate & review! This rice is Indian inspired and so we call for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer. Slideshow: More Delicious, Quick Side Dishes By Food & Wine Editors Published on January 24, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Kristin Gladney Yield: 4 Ingredients 1 1/2 cups basmati rice 2 1/4 cups water 1 cinnamon stick, broken in half 5 cloves 2 bay leaves 1/4 teaspoon crumbled saffron threads 1 teaspoon salt 2 tablespoons butter, softened 1/4 cup chopped cashews 1/4 cup raisins Directions Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews and raisins. Rate it Print