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Saffron Rice

Mexican.Chef's picture
Ingredients
  Saffron threads 1 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  White onion 1⁄2 , finely minced
  Finely minced garlic 2 Teaspoon
  Kosher salt 1 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Long grain white rice 2 Cup (32 tbs)
Directions

To make the rice, toast the saffron in a small, dry saute pan over medium heat, shaking the pan continuously to prevent burning.
Toast for 2 minutes, or until fragrant.
Remove the saffron from the heat and reserve it.
In a large saucepan over medium heat, combine the oil, onion, garlic, salt and pepper.
Stir for 1 to 2 minutes and add the rice.
Stir constantly until the oil is absorbed and the rice begins to smell nutty, about 2 minutes.
Add 3 cups water to the rice, stir in the saffron, and bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer until all the water is absorbed, 20 to 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Saffron

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