Rice With Oriental Spices

Preparation:

Preparation: Cut the cashew nuts into strips, crush the cardamom and cloves, wash the rice in plenty of cold water, let it drain well and dry it. Heat the butter and olive oil in a saucepan and brown the rice with the cardamom and cloves over moderate heat for 3-4 minutes, stirring occasionally with a wooden spoon. Add the cashews, cinnamon and peas and cook all together for a few minutes, then add the raisins, the necessary salt and freshly ground pepper, and pour four glasses of water into the container, stirring constantly. Let the rice cook over moderate heat in a semi-open saucepan for about 20 minutes, stirring so that it can absorb all the water. At the end, turn off the heat, transfer the rice to a serving dish and serve piping hot, accompanying it with shrimp or roasted chicken or lamb.