Christmas Rice

How to make Christmas Rice

1. In a frying pan melt the butter and fry the onions until soft. Add the turmeric, cranberries and sugar and fry for 4 minutes ensuring the sugar is dissolved. Set aside.

2. In a small bowl, add the saffron and warm water and let the saffron steep for 10-15 minutes. The water will turn a lovely deep orange colour.

3. For the rice, add the pre-soaked rice to a large pan with the salt and fill with 3- 4 cups of water (until the rice is covered).

4. Cover the pan with a lid and boil the rice on a medium heat until the rice is tender. About 10 – 15 minutes. Turn the heat off and leave the pan lid on – this is to keep the steam in the pan and cook for a further 10 minutes.

5. When the rice is ready, add the saffron water, orange juice and grated rind and mix thoroughly. Add half of the cranberry and onion mix and mix thoroughly.

6. On a serving dish or platter, spoon the rice evenly and then add the remaining cooked cranberries and onions to the top of the rice.

7. Top with pomegranate seeds, shelled pistachios and/or toasted almonds and enjoy!