Saffron Rice

Dave DeWitt Recipes Leave a Comment

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Saffron Rice
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.



Ingredients


1/4 cup butter or ghee (see recipe here)

1 cup rice

2 cups homemade stock of choice (beef, chicken, fish)

1/4 teaspoon crumbled saffron (or substitute 1/2 teaspoon turmeric)

1 cup raisins

1/2 teaspoon ground cinnamon

1 teaspoon brown sugar (optional)

 



Instructions


Heat the butter in a skillet and saute the rice over medium heat until it is golden brown, about 5 to 6  minutes.  Add the stock and bring to a boil.    

Immediately remove from the heat and stir in the remaining ingredients.  Transfer to a ceramic baking bowl and bake, covered, at 350 degrees F. for 45 minutes.  For a crispier rice, remove the cover during the last 15 minutes.
Servings
4
Servings
4
Saffron Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.



Ingredients


1/4 cup butter or ghee (see recipe here)

1 cup rice

2 cups homemade stock of choice (beef, chicken, fish)

1/4 teaspoon crumbled saffron (or substitute 1/2 teaspoon turmeric)

1 cup raisins

1/2 teaspoon ground cinnamon

1 teaspoon brown sugar (optional)

 



Instructions


Heat the butter in a skillet and saute the rice over medium heat until it is golden brown, about 5 to 6  minutes.  Add the stock and bring to a boil.    

Immediately remove from the heat and stir in the remaining ingredients.  Transfer to a ceramic baking bowl and bake, covered, at 350 degrees F. for 45 minutes.  For a crispier rice, remove the cover during the last 15 minutes.
Servings
4
Servings
4
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