Ingredients

Instructions

  1. In a heavy saucepan, saute garlic in olive oil until very lightly browned.
  2. Add rice and saute about 3 minutes.
  3. Combine water and sherry; add to rice and garlic in saucepan.
  4. Add almond extract and pinch of saffron.
  5. Bring to a boil, then cover tightly and cook over low heat for 20 minutes.
  6. Season with salt to taste.
  7. To serve, top with toasted almond slivers or slices.