Saffron Rice
 Click to enlarge | Ingredients: Metric Units 2 c. chicken stock/broth
1 pinch saffron 1 c. rice |
Directions:
This mildly flavored rice is a perfect accompaniment to spicy Indian food.
Note: Try using your own stock.
Bring stock to a boil. Add pinch of saffron. (The more saffron you use, the more strongly the rice will be flavored...and the more yellow. But saffron can be quite expensive, so be judicious.)
Add rice. Cover and reduce heat to very low. Cook 20 minutes, or until all liquid is absorbed.
Note: Try using your own stock.
Bring stock to a boil. Add pinch of saffron. (The more saffron you use, the more strongly the rice will be flavored...and the more yellow. But saffron can be quite expensive, so be judicious.)
Add rice. Cover and reduce heat to very low. Cook 20 minutes, or until all liquid is absorbed.
Submitted by Gretchen Grant
Contributed on: Monday October 8th, 2007 and modified on Tuesday October 9th, 2007
Contributed on: Monday October 8th, 2007 and modified on Tuesday October 9th, 2007