Cookbook:Saffron Rice

Saffron Rice
Category	Rice recipes
Servings	4
Difficulty

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Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken.

Ingredients

• 1 cup long-grain rice (basmati preferred)
• ½ teaspoon saffron threads
• 2 cups chicken stock
• 6 tablespoons oil or ghee
• ½ cup minced celery
• 1 inch piece of cinnamon stick or equivalent ground cinnamon
• 2 cloves
• 1½ tablespoons brown sugar
• 1½ tablespoons molasses
• 1 teaspoon salt
• 1 pinch of ground coriander
• 1 pinch of ground cardamom

Procedure

1. Wash the rice in cool water until the water runs absolutely clear.
2. Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
3. Heat the oil, cinnamon, and cloves in a heavy saucepan.
4. Add the celery to the saucepan.
5. Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
6. Add the stock, sugar, molasses, salt, coriander, and cardamom.
7. Stir to dissolve the sugar.
8. Bring to a boil, then reduce to a low simmer.
9. Add the saffron mix, both water and threads, stirring gently.
10. Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
11. Fluff with a fork.