Saffron Rice
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken.
Source and licence
"Saffron Rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Saffron_Rice, revision 4599153), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Saffron_Rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4599153
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Wash the rice in cool water until the water runs absolutely clear.
- Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
- Heat the oil, cinnamon, and cloves in a heavy saucepan.
- Add the celery to the saucepan.
- Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
- Add the stock, sugar, molasses, salt, coriander, and cardamom.
- Stir to dissolve the sugar.
- Bring to a boil, then reduce to a low simmer.
- Add the saffron mix, both water and threads, stirring gently.
- Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
- Fluff with a fork.