Saffron Rice With Cashews - cooking recipe

Ingredients

3/4 teaspoon crushed saffron
4 1/2 tablespoons warm milk (I use soy milk)
3 tablespoons butter (I use margarine)
1/2 cup currants
1/2 cup cashew nuts
2 1/4 cups long-grain rice
4 1/2 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
2 pinches cinnamon

Preparation

Dissolve saffron in warm milk.
Melt butter in a medium to large saucepan.
Add currants, nuts, and rice.
Stir over a low heat for several minutes.
Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
Stir briefly.
Raise the heat and bring the water to a boil.
Lower heat, and cover to barely simmer for 25 minutes.
Serve immediately.
For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.