Saffron Rice Recipe - Cooking Index
Saffron Rice Recipe - Cooking Index
| 25 | Saffron strands | |
| 1/2 cup | 118ml | Hot water |
| 2 tablespoons | 30ml | Olive oil |
| 1 1/2 cups | 240g / 8.5oz | Basmati rice |
| 2 1/2 cups | 592ml | Water |
| Salt - to taste |
Soak the saffron in the hot water for 10-15 minutes. Put the rice in a strainer and rinse under hot water until it runs clear. Then rinse again under cold water and leave to drain.
Heat the oil in a saucepan and add the rice. Saute until it becomes translucent. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface.
Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes. The cloth will absorb the steam from the rice and allow the grains to separate.
Source:
Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.