9 large lemons
9 C rice
18 C water
1 1/2 Tbsp salt
1 1/2 Tbsp cinnamon
1/2 C butter
6 C chopped almonds
6 C currants
9 C white wine (3 750 ml bottles)
9 C peas
Grate the skin from the lemons. Then juice the lemons. Save the skin, and the juice. Remove the membranes and seeds from the remaining pulp, but save the pulp itself.
Put the water, rice, salt, cinnamon, butter, and lemon into a large pot and bring to a brisk boil. Cover and simmer for 10 minutes (until most of the fluid is absorbed). Stir only once or twice; otherwise keep the pot tightly covered. Remove the covered pot from the heat.
Heat the white wine to a simmer; add the almonds and currants for 7 minutes.
Fluff the rice gently and add the wine, almonds, and currants to the lemon rice. Stir in the peas.
Put the pot back on the heat, simmer gently for 5 to 7 minutes. If the rice gets sticky, add small amounts of boiling water.
Serve with a small bowl of honey for each table.