Welcome to Cette Petite Maison


My name is Carol-Ann and I am a maker and crafter of all kinds of things and with Cette Petite Maison (This Little House) I hope to share a little bit of my life here in the beautiful rural Quercy Blanc area of France and introduce you to some of my neighbours and their wonderful produce.

I am trying a embrace a simpler lifestyle, working towards sustainability so I am offering a small range of items, made, grown and harvested locally by neighbours and friends and I hope that the phrase Products with Provenance resonates.

If you would like to follow along, it would be lovely to have your company, just add your name and e-mail to Follow my Blog below, and I promise not to inundate you with too many posts.

Sunday, February 24, 2019

Aromatic Saffron Rice with Almonds and Raisins


This makes 2 - 4 servings

1 pinch of saffron threads
1 cup long grain rice
21/2 to 3 cups chicken broth or vegeterian  alternative (The quantity of liquid really does depend on the type of rice you are using)
1 Onion chopped into small pieces
1/2 cup raisins 
1/4 cup thinly sliced almonds (Blanched optional)
2 tablespoons olive oil
Salt to taste
A frying pan with a lid  

    1) Soak the saffron threads in 2 tablespoons hot water for 10 minutes.

    2) In the frying pan add the olive oil and the onion, cook until golden brown then add the rice, coat it in the oil and heat through.

    3) Add the soaked saffron threads still in the water, the raisins and the broth and bring to the boil over a high heat.

    4) Once boiling reduce the heat so the mixture is simmering and cover the pan, just before all the water has been absorbed add the Almonds stir in and then give the pan a shake to spread the rice evenly.

    5) Let the rice cook on a low heat until all the water has been absorbed turn off the heat and let the rice rest for 2 minutes.

    6) Serve and enjoy

    This recipe works well with a Curry or you can add bits like cooked chicken and turn it into a main course, it also works well as a summer salad served cold with diced cucumber, tuna and mayonaise mixed in once it has been cooked and chilled.