Saffron Rice
By bexibell
One of my favorite ways to use Saffron.
Adds flavour to plain dishes or a hint of elegance to traditional dishes
Ingredients
- half teaspoon Saffron
- 250g rice I use basmati or long grain
- 1 large Red Onion (finely chopped)
- 450ml water
- Olive Oil
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Put small amount of oil into a frying pan, add onion and fry until verging on soft and browning (not burnt or crispy).
Boil kettle, put saffron into a small glass and fill to about a third with boiling water.
Leave to colour the water for maximum 5 minutes (while rice is boiling)
Step 2
Bring water to the boil in a pan and add washed rice, boil until majority of liquid has been absorbed.
Add glass of Saffron and water along with onions, stir well.
Turn heat down, cover with a lid and leave to gently simmer for about 15-20 minutes (until moisture is absorbed).
Step 3
Serve while still warm
Make sure the saffron is good quality - must be rich reds only (the orange pieces are not from the best part or too old for good flavour).
The colour should come out a lovely yellow/orange.
I normally use a large frying pan with a glass lid cook the onions in it and add the rice and saffron to it.
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