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Saffron Rice Moulds With Sweet Corn And Peas

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  Basmati rice 13 Ounce (400 Gram)
  Corn oil 1 Tablespoon
  Butter 1 Teaspoon (For Greasing)
  Green cardamoms 4
  Cloves 3
  Cinnamon stick 1
  Salt 1 Teaspoon
  Saffron strands 1 Teaspoon
  Frozen sweet corn 2 Ounce (50 Gram)
  Frozen peas 2 Ounce (50 Gram)
  Water 1 1⁄4 Pint (750 Milliliter)

1. Wash the rice, drain and set aside in a sieve.
2. Heat the corn oil with the butter in a heavy-based saucepan and fry the green cardamoms, cloves and cinnamon for about 40 seconds. Add the drained rice, salt, saffron strands, sweetcorn and peas and stir-fry gently over a medium heat for about 1 minute. Pour in the water, cover with a lid and cook for 15-20 minutes.
3. Remove the pan from the heat and let the rice stand for 5 minutes.
4. Meanwhile, lightly grease 6 ramekins with butter. Divide the rice equally among the ramekins and press down with the back of a spoon. Set aside.
5. When you are ready to serve the rice, reheat the moulds, preferably in a microwave for 3-5 minutes. To serve, run a knife around the moulds and turn them upside down on to individual plates.
6. Serve as an accompaniment to any of the chicken, lamb or vegetable dishes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Saffron Rice Moulds With Sweet Corn And Peas Recipe