Dresil shamu (dresil shamu)

Instructions

1. Soak the dried mushrooms in lukewarm water for 20 minutes, then drain, slice them, and keep the soaking water.
2. Rinse the rice in clear water until the water is almost clear.
3. Melt the butter in a casserole dish, add the cinnamon and cardamom and fry for a minute to release their aromas.
4. Add the sliced mushrooms and brown them for 3 minutes, then stir in the rice to coat it in butter.
5. Pour in the strained soaking water and fresh water until the rice is covered by about 2 cm, add the salt and bring to the boil.
6. Lower the heat, cover and cook for 20 minutes without stirring, until the water is absorbed.
7. Add the sugar and raisins, fold in gently, cover again and let stand off the heat for 5 minutes before serving.