Without fail cooking ultimate Saffron Rice easy, fast, practical.
Ingredients for Saffron Rice
Needed 4 : Tbsp.
Prepare 1 1/2 cups : rinsed basmati or long-grain white rice, soaked in cold water for 1 hour, then drained.
Prepare 1 : onion chopped.
Prepare 1 cup : chicken or vegetable stock (can use cube stock instead).
Needed 1 tsp : black pepper.
Needed 5-6 : threads saffron.
Needed : Water- enough to just cover the rice (grains should be visible).
Prepare : Salt to taste.
Stages Cooking Saffron Rice
In a pot, heat 1 to 2 Tbsp of the oil over low heat. Sauté the onion in the oil until light golden.
Add the rice and the remaining ingredients, including the remaining 2 to 3 Tbsp oil. Stir to mix well..
Bring the mixture to a boil, then reduce the heat to low. Taste the cooking liquid— the flavour should be strong, as it will mellow once the water evaporates. Add salt, pepper or stock to taste..
Let cook, partially covered, until the water has evaporated. Reduce the heat and simmer, tightly covered, for 15 to 20 minutes. Remove the rice from the heat as soon as it is cooked and all the water has evaporated..
Variation to the above: To jazz up the white rice, add 1⁄2 cup orzo. Sauté with the onion until light golden; continue as directed in the recipe..
