Buttered Saffron Rice
Yield > 6
Keys : Rice Spices Spanish Spain European Mediterranean
2 tsp Saffron,leaf saffron
2 tbl Milk, warm
1 tbl -Salt
2 cup Rice, basmati
4 tbl Butter
• "The darker (the redder) the saffron colour, the better
the quality. It usually comes from Spain, but the best, really
expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades.
• Watch out for fake or dyed saffron. Buy it from a
reputable source. To use it in a recipe, I roast it in a cast-iron
pan until it's crisp to draw out the colour, then crumble it
lukewarm milk and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1
minute or just until fragrant. Crumble into milk.
• Fill large pot with about 13 cups water; add salt and
bring to boil.
• Meanwhile, place rice in medium bowl and cover with cold
• Immediately drain rice through colander. Wash and drain
two more times.
• When water is boils, add rice and stir once; bring to boil.
Cook 5 minutes; rice should be slightly hard in the centre.
• Drain in colander and place in ovenproof dish. Drizzle
saffron milk over rice, tossing over a couple of times very
gently. Divide butter into four pieces; place over rice.
• Cut pieces of aluminium foil 2 inches larger than rim of
dish; place on top of dish; place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see
if rice is cooked.
• Serve saffron-coloured streaked rice spooned on warmed
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