Saffron rice

Saffron rice

By
From
Encyclopedia of Food and Cookery
Serves
8

This superb rice is one of the most useful. It makes a simple but stylish accompaniment to poultry, meat or seafood that is spicy – Indian, South-East Asian, etc. Saffron is expensive but makes the subtle difference. Use a heavy saucepan or a cast-iron casserole for absolutely carefree cooking.

Ingredients

Quantity Ingredient
1/2 teaspoon saffron, crumbled
300g basmati or other long-grain rice
15g butter
1 tablespoon oil
1 small onion, finely chopped
750ml chicken stock or water, boiling
salt

Method

  1. Soak saffron in enough warm water barely to cover. Rinse rice in a sieve under cold running water until water runs clear. Drain thoroughly.
  2. Heat butter and oil in a deep saucepan and cook onion until soft without colouring. Add rice and cook for a further few minutes, stirring all the time until rice is well coated with butter and oil.
  3. Pour on stock or water, and add saffron with water in which it was soaked and a large pinch of salt (or less if your stock is salty). Stir once, then cover tightly and cook gently for 15–20 minutes or until rice is tender and liquid has been absorbed.
  4. Remove lid and stand for a few minutes to let steam escape. Fluff up with a fork and serve.
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