Classicsaffronrice Recipes

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

CLASSIC SAFFRON RICE

Steps:

• Rinse the rice well, drain.
• In a medium size saucepan, add the rinsed rice and remaining ingredients.
• Bring to a boil, cover and reduce heat.
• Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
• Fluff with fork and serve.

EASY SAFFRON RICE

Steps:

• Gather the ingredients.
• Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
• While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
• Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
• Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
• When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
• Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

CLASSIC SAFFRON RICE

Steps:

• Place butter and minced onion in a heavy quart saucepan.
• Saute over medium heat until onion is translucent.
• Add rice, saffron, water or stock and salt. Bring to a rolling boil.
• Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed (about 18 minutes).

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

INDIAN SAFFRON RICE

Steps:

• 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.

SAFFRON RICE

Steps:

• In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
• Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.

SPICED SAFFRON RICE

Steps:

• In a large bowl wash rice in several changes of cold water until the water runs clear and drain it in a fine sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the cinnamon stick, the cloves, and the cardamom pods, if using, and fry the spices, stirring, for 30 seconds, or until the cloves are puffed slightly. Add rice and cook the mixture, stirring, for 1 minute, or until the rice is opaque. Add 2 1/4 cups water and the salt, bring the mixture to a boil, and cook the rice, covered, over low heat for 15 minutes.
• While the rice is cooking, in a heatproof bowl set over a small pan of simmering water heat the saffron for 3-4 minutes, or until it is brittle. Add milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat. Drizzle the saffron mixture over the rice and continue to cook the rice, covered, for 5 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes.

BAKED SAFFRON RICE

Steps:

• Rinse rice well; drain in 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 liquid is absorbed, 15 to 20 minutes.
• Drizzle oil over top of rice; stir gently with a wooden spoon. Gently press rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over top of pot; cover firmly, wrapping sides of towel around top of lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull rice away from side of pan with a spatulaâ??there should be a nice golden crust.
• Remove from heat, remove lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
• Remove lid; invert carefully onto a serving plate. Serve warm, cut in wedges.