Author: Perla Meyer from Sphere Magazine October 1978
Ingredients
¼ cup granulated white sugar
2 Tablespoons water
3 cups hot chicken broth
1-1/4 cups diced pared carrots
2 Tablespoons golden raisins
3 Tablespoons unsalted butter
1-1/2 cups long grain rice
½ teaspoon table salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
Extra nutmeg for sprinkling
Instructions
Mix sugar and water in medium-size saucepan. Heat to boiling. Reduce heat to medium-low and simmer, uncovered, until mixture turns golden, swirling pan frequently. (this could take 10 to 14 minutes). Remove from heat and slowly add very hot chicken broth, whisking constantly until sugar is dissolved. (the sugar may feel hard like it is not going to melt, but it will; just keep whisking vigorously and scraping the bottom. Make sure the chicken broth is very hot). Return pan to heat and keep whisking for 2 to 3 more minutes. Set aside.