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| recipe title: |
Saffron Rice |
| category: |
Appetizers, Other |
| keywords: |
greek, Side dish |
| servings: |
4 |
| ingredients: |
25 Saffron strands
1/2 c Hot water
2 tb Olive oil
1 1/2 c Basmati rice
2 1/2 c Water
Salt; to taste
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| directions: |
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Soak the saffron in the hot water for 10-15 minutes. Put the rice in a
strainer and rinse under hot water until it runs clear. Then rinse again
under cold water and leave to drain.
Heat the oil in a saucepan and add the rice. Saut+ until it becomes
translucent. Add the remaining amount of water and salt, bring to a boil,
and add the saffron infusion. Stir, cover tightly, and leave to simmer on
a very low heat (preferably on a heat diffuser) - for about 20 minutes,
until craters from on the surface.
Stretch a piece of cheesecloth or a dish towel over the top, cover tightly
with a lid, and leave in a warm corner to rest for 10-15 minutes. The
cloth will absorb the steam from the rice and allow the grains to
separate.
Source: Recipe from a Greek Island - by Susie Jacobs
ISBN: 0-671-74531-X
Typed for you by Karen Mintzias
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