Sweet Saffron Rice Recipes

SWEET SAFFRON RICE

Steps:

• Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
• Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
• When the rice comes to boil, reduce the heat to low and cover.
• Let the rice cook for about 15 minutes, or until the water has evaporated.
• While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
• Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
• Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.

SAFFRON RICE

Steps:

• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• In a medium pot, combine saffron + boiling water with the basmati rice and all other ingredients.
• Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
• Remove from heat and let sit for another 10 minutes before serving.
• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• Combine saffron + boiled water with the basmati rice and all other ingredients.
• Cook using the 'white rice' function (or regular function if there is not a white rice option).
• Once the cook time is up, fluff with a fork and serve.

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.