RCI-RC.001.0192.001
Saffron Rice
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken. This recipe serves 4.
Prep90 min
Cook30 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- long grain rice1 cupBasmati preferred
- 1/2 teaspoon
- 2 cups
- oil or ghee6 tablespoons
- 1/2 cup
- inch piece of cinnamon stick or equivalent ground cinnamon1 unit
- 2 unit
- .5 tablespoons brown sugar1 unit
- .5 tablespoons molasses1 unit
- 1 teaspoon
- 1 pinch
- 1 pinch
Method
1
In a small bowl, combine saffron threads with 2 tablespoons of warm water and let steep for 10 minutes to bloom and release their color and aroma.
10 minutes
2
Rinse the long grain rice under cold running water until the water runs clear, then drain thoroughly and set aside.
3 minutes
3
Heat oil in a medium heavy-bottomed saucepan over medium heat, then add the diced onion and chopped celery and sauté until softened and translucent.
5 minutes
4
Add the cloves, ground cardamom, and ground coriander to the pan and stir constantly for about 1 minute until the spices are fragrant.
1 minutes
5
Add the drained rice to the pan and stir to coat each grain with the oil and spice mixture, toasting lightly for 1 to 2 minutes.
2 minutes
6
Pour in the chicken stock or water along with the bloomed saffron mixture and salt, then stir once to combine and bring to a boil over medium-high heat.
4 minutes
7
Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer undisturbed until all the liquid is absorbed and the rice is tender.
18 minutes
8
Remove the pan from heat and let the rice rest, still covered, for 5 minutes, then fluff gently with a fork before serving.
5 minutes