Cookbook:Saffron Rice

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Ingredients | Recipes | 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. This recipe serves 4.

Ingredients[edit]

Procedure[edit]

  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.