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Frixos Personal Chefing

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Saffron Rice

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They say it’s the most expensive spice in the world! I say that it’s so little that you must use, that cost wise is a bargain to what you get. Elegant and subtle aromas available in our everyday life.

Saffron Rice

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Saffron Rice

Prep Time10 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: International, Vegan
Keyword: Food Recipes, Pleasures, Rice
Servings: 4 People

Ingredients

  • 240 grs Jasmin Rice , or Basmati (1 Cup)
  • 480 grs Vegetable Stock , Bouillon (2 Cups)
  • 2 pinches Saffron threads
  • ½ teaspoon Chili flakes , crushed
  • 1 tablespoon Lemon juice
  • ½ teaspoon Sea Salt

Instructions

  • Under cold running water wash the rice until the starch is gone (water no more milky).
  • Take half of the saffron threads and add to a mortar to pestle into fine powder. The in the same mortar crush the chili flakes.
  • Place a medium size pot and on medium heat and pour the vegetable stock. Add the saffron, both the remaining threads and the powder, along with the chili flakes. Stir and a minute later add the strained rice, salt and lemon juice.
  • Bring to a boil, stir, turn the heat to low and cover with the pot lid to steam for about 12 minutes or until the water has evaporated and absorbed.
  • Turn off the heat and leave aside to rest with the pot still covered and with a kitchen towel in between for 5-10 minutes.
  • Use a non-metallic fork to fluff the rice and serve on a plate.

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