Cookbook:Saffron Rice

| Rice Recipes | Cuisine of India

Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken.

Ingredients

 * 1 cup long-grain rice (basmati preferred)
 * ½ teaspoon saffron threads
 * 2 cups chicken stock
 * 6 tablespoons oil or ghee
 * ½ cup minced celery
 * 1 inch piece of cinnamon stick or equivalent ground cinnamon
 * 2 cloves
 * 1½ tablespoons brown sugar
 * 1½ tablespoons molasses
 * 1 teaspoon salt
 * 1 pinch of ground coriander
 * 1 pinch of ground cardamom

Procedure

 * 1) Wash the rice in cool water until the water runs absolutely clear.
 * 2) Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
 * 3) Heat the oil, cinnamon, and cloves in a heavy saucepan.
 * 4) Add the celery to the saucepan.
 * 5) Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
 * 6) Add the stock, sugar, molasses, salt, coriander, and cardamom.
 * 7) Stir to dissolve the sugar.
 * 8) Bring to a boil, then reduce to a low simmer.
 * 9) Add the saffron mix, both water and threads, stirring gently.
 * 10) Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
 * 11) Fluff with a fork.