cateory: courses
Baked saffron rice
Reviews: 198
Ingredients:
- 3 cups basmati rice
- 5 1/ 2 cups water
- 1 tablespoon coarse salt
- 4 tablespoons extra-virgin olive oil
- 1/ 4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
How to make
Baked saffron rice
Baked saffron rice
- Rinse the rice well; drain in a colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all the liquid is absorbed, 15 to 20 minutes.
- Drizzle the oil over the top of the rice; stir gently with a wooden spoon. Gently press the rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over the top of the pot; cover firmly, wrapping the sides of the towel around the top of the lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull the rice away from the side of the pan with a spatula - there should be a nice golden crust.
- Remove from heat, remove the lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
- Remove the lid; invert carefully onto a serving plate. Serve warm, cut in wedges. SERVES 8 TO 10
Comments for
Baked saffron rice
Baked saffron rice
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