Saffron Rice recipe
information
Preparation time 5 minutes,
Cooking time 15 - 20 minutes,
Calories 200 per portion
ingredients
1 teaspoon saffron strands
600 ml (1 pint) water
225 g (8 oz) long-grain rice
salt
600 ml (1 pint) water
225 g (8 oz) long-grain rice
salt
method
1. Put the saffron strands in a pestle and pound them with a mortar until reduced almost to a powder. Stir in a little of the measured water to dissolve the saffron.
2. Put the rice in a saucepan. (Remember to wash Basmati rice first, see recipe 147.) Pour in the saffron liquid, rinse the pestle with a little of the measured water to obtain all the colour and flavour.
3. Pour in the rest of the water. Add a pinch of salt and bring to the boil. Reduce the heat, cover and simmer for 15 - 25 minutes or until all the water has been absorbed.
4. Fluff up the grains with a fork and serve.
Add a cinnamon stick or cloves to water or add chopped fresh herbs such as thyme, dill or parsley to the cooked rice.
2. Put the rice in a saucepan. (Remember to wash Basmati rice first, see recipe 147.) Pour in the saffron liquid, rinse the pestle with a little of the measured water to obtain all the colour and flavour.
3. Pour in the rest of the water. Add a pinch of salt and bring to the boil. Reduce the heat, cover and simmer for 15 - 25 minutes or until all the water has been absorbed.
4. Fluff up the grains with a fork and serve.
Add a cinnamon stick or cloves to water or add chopped fresh herbs such as thyme, dill or parsley to the cooked rice.
serving amount
serves 4
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