Buttered saffron rice
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Buttered saffron rice
  Saffron    Rice  
Last updated 6/12/2012 1:11:34 AM. Recipe ID 39101. Report a problem with this recipe.
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      Title: Buttered saffron rice
 Categories: Rice
      Yield: 6 Servings
      2 ts Saffron;leaf saffron
      2 tb Milk; warm
      1 tb -Salt
      2 c  Rice, basmati
      4 tb Butter
  "The darker (the redder) the saffron colour, the better the quality.
  It usually comes from Spain, but the best, really expensive stuff, is
  grown in Kashmir, where I went to see it growing. There are many
  different grades. Watch out for fake or dyed saffron. Buy it from a
  reputable source. To use it in a recipe, I roast it in a cast-iron
  pan until it's crisp to draw out the colour, then crumble it lukewarm
  milk and let it sit for three to four hours."
    Place saffron in small, dry, hot pan over medium heat about 1
  minute or just until fragrant. Crumble into milk.
    Fill large pot with about 13 cups water; add salt and bring to boil.
    Meanwhile, place rice in medium bowl and cover with cold water.
  Immediately drain rice through colander. Wash and drain two more
    When water is boils, add rice and stir once; bring to boil. Cook 5
  minutes; rice should be slightly hard in the centre.
    Drain in colander and place in ovenproof dish. Drizzle saffron milk
  over rice, tossing over a couple of times very gently. Divide butter
  into four pieces; place over rice.
    Cut pieces of aluminium foil 2 inches larger than rim of dish;
  place on top of dish; place lid on foil. Bake in preheated 300F oven
  40 to 50 minutes, checking after 40 minutes to see if rice is cooked.
    Serve saffron-coloured streaked rice spooned on warmed platter.

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Recipe ID 39101 (Apr 03, 2005)

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