Thanks, boots! I had leftovers for breakfast and it was soo good.
I decided to make saffron rice with sour cherries for our meal today, which has morphed into dinner because the rice is still cooking. sigh. My DH got the wrong kind of cherries--sweet not sour. But I decided to go ahead anyway. The original recipe calls for 1/2 cup of butter
it says to help form a crust on the bottom of the dish. However my rice cooker will form a crust with just plain rice if I leave it a few minutes after it is finished, so I used NO butter, oil, margarine, etc. and am just letting it cook a little longer. The recipes all say to put a LOT of sugar in the drained juice from the cherries and make a syrup to pour back over the rice when it is cooked, so I didn't use any sugar and am just reducing the juice. The saffron makes it smell great, so we'll see how it all turns out.
Speaking of turning out, if you use the rice paper wraps, don't do what I did on the first one and forget to soak the rice paper! It was pretty funny. My oldest daughter walked into the kitchen when I was putting the veggies on it and said something like, "Aren't you supposed to soak those just like when you make spring rolls?" Duh. We had a good laugh over that one.
Hope those of you in the United States remembered those who gave their lives for us today.