Easy Saffron Rice
SERVES 4
This easy recipe for saffron rice comes from the south of Thailand. Unlike most saffron rice recipes, this one is fat-free. Because saffron is so expensive, it uses only a little bit, the color is enhanced by adding turmeric - a spice which also has incredible health benefits.
Ingredients:
2 cups jasmine rice
3 1/2 cups veggie chicken-style or vegetable stock
1/2 tsp. (loose) saffron
1/3 tsp. turmeric
Preparation:
Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
Allow stock or water to come to a boil. Add the saffron and turmeric. Stir well to dissolve the turmeric.
Add the rice and stir well.
When the rice returns to boiling (it should be bubbling), reduce heat to medium-low. Partially cover with the lid, so that the lid is askew - 3/4 covering the pot.
Allow the rice is cook undisturbed in this way for another 15-20 minutes, or until all or most of the liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
When all or most of the liquid is gone, turn off the heat and place the lid on tight. Allow the pot is remain on the burner with the lid on for at least 5 minutes, or until you're ready to eat. The residual heat inside the pot will "steam" the rice. Also, the rice will stay hot in this way for another 30 minutes.
When you're ready to eat, remove the lid and fluff the rice with a fork.
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Topic: Easy Saffron Rice (Read 2809 times)
