1 c. rice 1 c. cauliflower sprigs 1 green pepper, chopped 5 Tbsp. sour cream 2-1/2 c. water 4 Tbsp. clarified butter 1 inch piece of cinnamon 6 whole cloves 1/4 tsp. cardamom 1 Tbsp. fresh grated ginger 1-1/2 tsp. salt
Heat butter. Fry together for 5 min. the rice, cinnamon, cardamom, and cloves. Add pepper, cauliflower, salt, and ginger, and fry 5 min. more. Stir in the water and sour cream. Cook in a casserole 1-1/2 hours at 300F. Garnish with sliced almonds.
Judy’s 1997 Family Cookbook
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