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. ---------------------------------------------------------------------------
Nutrition
Ingredients
