Created by ellie on August 12, 2015
Step 1: In a saucepan over medium heat melt 2 tablespoons butter. Stir in vegetables (carrots - onion); cover and cook over low heat for 10 minutes, stirring occasionally.
Step 2: Stir in rice, salt, canela (or ground cinnamon), currants and water and bring to a boil over high heat.
Step 3: When the water has reduced down to the level of the rice, reduce heat to low, cover and simmer for 15-20 minutes; stirring occasionally. Remove the canela, add remaining butter and fluff with a wooden spoon.