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Saffron Rice

chef.tim.lee's picture
Ingredients
  Ground saffron 1⁄4 Teaspoon
  Boiling water 2 Tablespoon
  Garlic powder 1⁄8 Teaspoon
  White pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Cooking oil 3 Tablespoon
  Boiling chicken broth/Bouillon 2 1⁄2 Cup (40 tbs)
  Uncooked long-grain rice 1 Cup (16 tbs)
  Seedless raisins 1⁄4 Cup (4 tbs)
  Shredded blanched almonds 3 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a small bowl, dissolve saffron in the boiling water.
3) Into a saucepan, add the saffron, water, garlic powder, white pepper, salt, oil and broth and bouillon.
4) Allow the mixture to come to boil.
5) Stir in the rice and seedless raisins. Let the mixture come to boil once more. Transfer the mixture into a 1-quart casserole.
6) Cover the casserole and bake for 45 minutes or till the rice turns tender.
7) Ten minutes before the rice is cooked, stir in the blanched almonds.

SERVING
8) Serve the Saffron Rice warm along with stir-fried vegetables or grilled meat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Saffron
Restriction: 
Vegetarian
Interest: 
Healthy
Cook Time: 
50 Minutes
Servings: 
6

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