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1/2 cup unsalted butter, 1 stick
Heat butter in ovenproof skillet over low heat til melted. Add rice, cashews, cinnamon and cloves and cook for 5 to 10 minutes stirring constantly.
Bring water and bouillon cubes to a boil in pan, stirring occasionally. Add to the rice mixture and mix well. Bake at 350 for 30 minutes or til most of the water is absorbed.