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Melt the butter in a saucepan. Add the almonds and
fry over moderate heat, stirring, until they are
golden brown. Remove the almonds with a slotted spoon,
drain on paper towels and set aside.
Add the onion to the saucepan and cook until soft,
stirring occasionally.
Stir in the raisins and rice and sauté for
2-3 minutes or until the rice looks slightly translucent.
Add the stock or water. Bring to the boil, then
cover the pan and steam over very low heat for 20-30
minutes or until the rice is tender and all liquid
has been absorbed.
Season with salt and pepper. Stir in the almonds
and serve.
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