Category: Side Dishes -

Saffron Rice     

Ingredients:
1/8 teaspoon powdered saffron
2 cups boiling chicken stock or water, divided
2 tablespoons butter
1 cup uncooked basmati rice
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon onion powder
pinch garlic powder

Preparation:
Steep the saffron in 1/2 cup boiling stock or water. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. Quickly pour in the remaining 1 1/2 cups boiling stock or water along with the saffron water and other seasonings. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.

Date added: 2014-05-04
Number of visits: 2440