Cookbook:Saffron rice

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To make plain Indian saffron rice for 6 people, we need:

• 400 grams of basmati rice
• 1/4th teaspoon of saffron threads
• 5 deciliter of vegetable bouillon
• 25 grams of butter
• 3 bay leaves

Wash the basmati rice, put in cold water and allow to rest for 30 minutes. Discard the water. Take a pan, add butter and put on heat. When the butter has melted, add bay leaves and the washed (and dried up) rice, and stir-fry for 6 minutes or until all water has completely evaporated. Soak the saffron-threads for a few minutes in 2 large spoons of hot water. Combine this saffron-water to the 5 deciliter of vegetable bouillon and to 3,75 dl of boiling water and add to the rice. Flavour with salt and leave between 12-15 minutes at a low fire with the lid on.