1 cup rice, rinsed
2 1/4 cups water
salt to taste
5 tablespoons butter, melted
1/2 cup blanched slivered almonds
2 tablespoons raisins
3/4 cup dates, chopped
1/2 teaspoon cinnamon
pinch of ground cloves

In a pot, cook rice in 2 cups of the water and salt for 10 minutes. Drain, rinse with warm water, and set aside.

In the meantime, place 2 1/2 tablespoons of the butter in a frying pan and sauté almonds until they begin to brown; then stir in raisins, dates, cinnamon, and cloves. Sauté for 3 minutes over low heat; then add remaining 1/4 cup of water and simmer for 20 minutes, stirring often to make sure the contents do not burn, adding a little extra water if necessary.

Place half of rice in saucepan; then dot with 1 tablespoon of the butter. Top with frying pan contents; then cover with the remainder of the rice. Dot with the remaining 1 1/2 tablespoons of butter; then top with inverted plate and cover. Simmer over very low heat for 15 minutes; then turn off heat and allow to steam for another 15 minutes. Serve hot.