BASMATI RICE WITH CINNAMON SAFFRON
This is a wonderful rice for a formal dinner or party; the quantities can easily be increased.
Provided by Food Network
Categories side-dish
Time 3h47m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a toothpick or the handle of a small spoon and set aside for 3 hours.
- Put the rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously, and leave to soak for 30 minutes. Drain.
- Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain looks translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.
POMEGRANATE SAFFRON RICE
You may notice that there are more than a few pomegranates in this preparation. I did crack open a pomegranate, and I was prepared to only use about half of the seeds. But, as I mixed them in, I realized that I loved the taste that the seeds added. So, the whole thing went into the dish. The rice is surrounded by homemade dim sum with a Chinese 5 Spice-infused dough.
Provided by Late Night Gourmet
Categories Lemon
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
- Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
- Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
- Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
- For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
- Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.
Nutrition Facts : Calories 259.6, Fat 6.7, SaturatedFat 0.7, Sodium 393.1, Carbohydrate 46.6, Fiber 4, Sugar 7.5, Protein 4.7
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