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
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 and stir.
Stir and a minute later add the strained rice.
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
Saffron 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.
