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"Precise, simple recipe for rice as a side dish, they way it’s done in the Balkans. Back in the US, mom nursed a rich and ancient lady from Pakistan. Beebee knew one English world. “Srrolly” she’d say when they went for a walk if she thought mom was going fast. Beebee’s daughter in law made sweet Pakistani rice and taught mom to cook it. It took us a long time to like it. Now everyone in the family loves sweet saffron rice with nuts and raisins. Beebee is still alive today. She’s between 104 and 110 years old. A few weeks ago, I wanted to taste Balkan rice again. Fluffy, yellowish, separated rice. To put in a salad. To pair with a schnitzel. To cook in stuffed peppers. To know how to make it. I’ve forgiven it for being overbearing during war. I think we can be friends again. Water under the bridge. "
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