RCI-SW.003.0065.001
Saffron Sweet Rice
Saffron Sweet Rice from the Recidemia collection
Prep15 min
Cook8 min
Total23 min
Servings4
Difficultyintermediate
Ingredients
- rice (we prefer basmati over plain)1½ cup
- 1 tsp
- scoop (⅛ tsp) saffron (expensive but worth it!)1 large
- ½ cup
- raisins (or currants)½ cup
- slivered almonds (toasted if you prefer)¼-½ cup
Method
1
Measure out your rice and rinse it thoroughly under cold water until the water runs clear to remove excess starch.
3 minutes
2
Steep a generous pinch of saffron threads in 2 tablespoons of warm water and let it bloom to release its golden color and floral aroma.
10 minutes
3
Bring a pot of water to a boil, then add the rinsed rice along with a pinch of salt to season the cooking liquid.
8 minutes
4
Cook the rice over medium heat until just tender, then drain any excess water and return the rice to the pot.
15 minutes
5
Drizzle the bloomed saffron water over the cooked rice, then sprinkle in sugar and an additional pinch of salt to taste.
2 minutes
6
Gently fold the saffron, sugar, and salt into the rice using a fork or spatula, being careful not to mash the grains.
2 minutes
7
Cover the pot with a tight-fitting lid and allow the rice to steam on low heat so the flavors meld and the grains finish cooking through.
10 minutes
8
Fluff the saffron sweet rice with a fork and taste, adjusting the balance of sugar and salt as needed before serving as a wrap filling.
2 minutes