Description
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Ingredients
- ⅛ teaspoon powdered saffron
- 2 cups boiling water, divided
- 2 tablespoons butter
- 1 cup uncooked long-grain white rice, not rinsed
- 1 teaspoon salt
Instructions
- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered
- melt the butter over medium-high heat. Stir in the rice and salt. Cook
- stirring constantly
- until the rice begins to absorb the butter and becomes opaque
- but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately
- reduce heat to low
- and cook 20 minutes
- or until all of the liquid is absorbed. For best results
- do not remove the lid while the rice is cooking.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 6