Saffron Rice (Riz Pilaff Safrane) recipe
information
1. Use two parts of stock to one part rice.
2. To test if cooked, squeeze a grain of rice between the fingers; it should be firm but not hard, with each grain being separate and whole
ingredients
75 g butter
75 g chopped onion
500 g long-grain rice
1 litre chicken stock infused with 1 g saffron
1 bayleaf
1 clove crushed garlic
salt and pepper
75 g chopped onion
500 g long-grain rice
1 litre chicken stock infused with 1 g saffron
1 bayleaf
1 clove crushed garlic
salt and pepper
method
1. Melt the butter in a shallow pan, add the onion and cook without coloration.
2. Add the rice, and mix it into the butter and onion; lightly fry but do not allow to colour.
3. Add the hot stock, seasoning, bayleaf and garlic.
4. Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven at 200°C and cook for 15 minutes until the rice is cooked but firm.
5. Remove the bayleaf and garlic, add 50 g butter and separate the grains of rice with a fork.
6. Transfer to a clean receptacle, and keep covered with a clean piece of greaseproof paper until required.
2. Add the rice, and mix it into the butter and onion; lightly fry but do not allow to colour.
3. Add the hot stock, seasoning, bayleaf and garlic.
4. Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven at 200°C and cook for 15 minutes until the rice is cooked but firm.
5. Remove the bayleaf and garlic, add 50 g butter and separate the grains of rice with a fork.
6. Transfer to a clean receptacle, and keep covered with a clean piece of greaseproof paper until required.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
