Saffron Rice

21.09.2008 | Author: Cook | Posted in Greece
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Saffron Rice


Servings: 4
Ingredients: 

  • 25    Saffron strands
    • 

  • 1/2 c  Hot water
    • 

  • 2 tb Olive oil
    • 

  • 1 1/2 c  Basmati rice
    • 

  • 2 1/2 c  Water
    • 

  • Salt; to taste
    •

Soak the saffron in the hot water for 10-15 minutes. Put the rice in a
strainer and rinse under hot water until it runs clear. Then rinse again
under cold water and leave to drain.

Heat the oil in a saucepan and add the rice. Saut? until it becomes
translucent. Add the remaining amount of water and salt, bring to a boil,
and add the saffron infusion. Stir, cover tightly, and leave to simmer on
a very low heat (preferably on a heat diffuser) - for about 20 minutes,
until craters from on the surface.

Stretch a piece of cheesecloth or a dish towel over the top, cover tightly
with a lid, and leave in a warm corner to rest for 10-15 minutes. The
cloth will absorb the steam from the rice and allow the grains to
separate.

Source: Recipe from a Greek Island - by Susie Jacobs
ISBN: 0-671-74531-X

Typed for you by Karen Mintzias

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