Saffron Rice


 

 

Saffron Rice

Ingredients:

Pinch of Saffron

½ cup warm water

3 cups basmati rice

50g unsalted butter, cut into chunks

 

Preparation:

Put the saffron into the warm water & leave to infuse for about 15 mins.

Fill a large pot with water & bring to a boil, ( fill it about ¾ of the way up only otherwise it will overflow when you put the rice in )

Once the water has come to a boil, add a good amount of salt (this is the best time to salt the rice, as you do with pasta)

Put the rice into the boiling water & give it a gentle stir as it will sink to the bottom,  boil the rice for about 5 mins it should still have the slightest bite to it, drain rice into a  colander.

Return the rice to the same pot, drizzle the saffron over, place the chunks  of butter around the top of the rice,  place the lid on and return to a very low heat and cook for a further 15 to 20 mins. (you’ll know it’s ready when all the butter has melted through the rice).

When done fluff it up using a fork.

Serves 6-8

Because this rice is boiled first there is no need to measure the water, just make sure you have lots of it so the rice can roll freely and not stick together.

If you just want plain white rice, don’t add Saffron, still tastes great.

The rice can be made a day ahead, after draining and topping with butter, just refrigerate,  when ready place on  low heat and finish cooking.

If you’re not in a hurry you can also finish cooking the rice in the oven, just place the rice and butter into a deep oven pan, cover with foil then place in a low oven (100 to 120 celcius)  until you are ready to eat, I’ve done it this way quite a few times and have left it in the oven for over an hour.

 

This goes well with the Lamb & Spinach Curry.

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One Response

  1. Looks lovely! Did you know that Basmati rice is like wine….in that it gets better with time! If you store it for a few months, the grains whiten and the fragrance improves as well as the grains loosing most of their moisture so they stay seperate when you cook and reabsord water, almost doubling in length – a tidbit from my Indian friend who kept some for over a year!

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