|Long grain rice||2 Cup (32 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Bouillon cubes||2 (Maggi)|
|Blanched whole almonds||1⁄2 Cup (8 tbs)|
|Pistachio nuts||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Yellow raisins||1⁄4 Cup (4 tbs)|
Soak the rice for a few hours in water to which you have added one teaspoon of salt.
Rinse the rice with cold water.
Bring the three and a half cups of water and the bouillon cubes to a boil.
Add the rice, salt to taste and cook about fifteen to twenty minutes or until all the water is absorbed.
Add the two tablespoons of but- ter.
Dust with the black pepper.
In a frying pan, saute each kind of the nuts separately in the one tablespoon of the butter, until golden brown, removing and setting aside each one to drain on paper toweling as it is done.
To assemble, lightly oil a six-cup ring mold and layer the various ingredients: First, scatter the almonds in an even layer over the bottom of the mold.
Cover with one third of the rice, add half of the pistachio nuts, half of the raisins and half of the pine nuts.
Cover with another one third of the rice.
Then add the remaining pistachio nuts, pine nuts and raisins.
Top with the remaining rice.
Cover the mold with a piece of wax paper and press down lightly but firmly so that when the rice is unmolded it will hold together.
Remove the paper, place a serving dish on top of the mold and invert.
This very attractive layered rice is good served with any kind of roast meat.