| 1 | Rinse rice several times. |
| 2 | Cook rice in rice cooker or put rice in medium sauce pan along with 2 ?cups of water. |
| 3 | Bring to a boil, then simmer with the pan covered about 15-20 minutes or until the rice is firm, but not mushy. |
| 4 | Pour out any remaining water (if any) and set aside. |
| 5 | Beat the eggs, yogurt, saffron water, and oil together. |
| 6 | It should look like a creamy yellow sauce. |
| 7 | Add rice and stir until all rice is coated withsauce.. |
| 8 | Turn into a 2 quart greased pyrex bowl or a 9x9 glass baking dish. |
| 9 | Bake at 400 degrees (f)for 40 minutes. |
| 10 | Let cool about 10 minutes. |
| 11 | Loosen sides and invert onto serving dish. |
| 12 | The outside will be a nice brown. |
| 13 | Garnish with green and red grapes, or chicken or lettuce or anything else you might wish. |
| 14 | Note: the original recipe called for diced chicken stirred into the mix, but that didn"t work well for us. |
| 15 | One boy wouldn"t eat chicken for 5 years after that. |
| 16 | But he loves the rice! julie kunkel seattle, washingto |
