SAFFRON RICE
Steps:
- Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.
EASY SAFFRON RICE
Steps:
- Gather the ingredients.
- Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
- While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
- Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
- Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
- When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
- Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.
Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 504 mg, Sugar 2 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g
SAFFRON RICE
A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.
Provided by Rita1652
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
- Soak for 10 minutes.
- Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
- Add the cinnamon and cloves and stir well.
- Add the onions, garlic and saute for about 2 minutes.
- Add the rice and stir for about 5 minutes.
- Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
- Bring to a boil over high heat.
- Add the saffron and its soaking water.
- Stir gently.
- Cover, reduce heat, and cook for 25 minutes.
- Fluff, remove cloves and cinnamon sticks and serve hot.
Nutrition Facts : Calories 529.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 49.1, Sodium 1176.2, Carbohydrate 75.9, Fiber 3.9, Sugar 2.5, Protein 7.8
SAFFRON RICE
Everyone loves this, even my mother, who claimed to not like rice. I grow Saffron, so I garnish the rice with a Saffron Crocus flower when I serve it. I use this as a side dish with Shrimp Creole (I recommend Recipe #182045, along with a Spinach salad, and Recipe #182002). I adapted this from a 1973 Southern Living, Our Best Recipes, cookbook.
Provided by Sweetiebarbara
Categories White Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put 1/2 cup water in a 1 cup glass measuring cup and heat.
- Remove and add saffron, set aside.
- Put rice, onion and salt into a glass 1 1/2 quart casserole.
- Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
- Add dissolved saffron and water with melted butter to casserole. Stir.
- Place (uncovered) in a preheated 450°F oven.
- Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
- When rice is very dry, stir in remaining 1 1/2 cups of hot water.
- Cover, and bake for another 15 to 20 minutes.
- Uncover and bake another 5 minutes.
- Fluff with fork, garnish, and serve.
Nutrition Facts : Calories 376.2, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 399.3, Carbohydrate 60.6, Fiber 1.5, Sugar 1.2, Protein 5.3
SAFFRON RICE
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g
INDIAN SAFFRON RICE
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Provided by CookingForDummies
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg
BAKED SAFFRON RICE
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely chop the red onions.
- Place a 25cm x 30cm roasting tray on a high heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly.
- Meanwhile, place half the saffron in 600ml of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.
- Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil.
- Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.
- Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.
Nutrition Facts : Calories 506 calories, Fat 20.1 g fat, SaturatedFat 3.6 g saturated fat, Protein 9.7 g protein, Carbohydrate 74.9 g carbohydrate, Sugar 10.5 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre
SAFFRON RICE
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.
SAFFRON WILD RICE
Fragrant saffron and nutty-flavoured black wild rice make this rice dish ideal for a dinner party
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 3
Steps:
- Tip the rice into a microwave-proof bowl. Sprinkle over the saffron and pour over the hot stock. Cover with cling film, then pierce it a couple of times. Microwave for 6 mins on High, then 6-8 mins on Medium until the rice is tender.
Nutrition Facts : Calories 256 calories, Fat 1 grams fat, Carbohydrate 58 grams carbohydrates, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SAFFRON RICE PILAF
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.
Provided by Melissa Roberts
Categories Onion Side Fry Vegetarian Dried Fruit Almond Saffron Kosher Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soften saffron in hot water (2 tablespoons) in a small bowl.
- Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
- Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
- While rice stands, stir almonds and currants into bowl with onion.
- Fluff rice with a fork and serve with almond mixture spooned on top.
SPICED SAFFRON RICE
Categories Rice Side Vegetarian Quick & Easy Saffron Cinnamon Clove Gourmet
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large bowl wash rice in several changes of cold water until the water runs clear and drain it in a fine sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the cinnamon stick, the cloves, and the cardamom pods, if using, and fry the spices, stirring, for 30 seconds, or until the cloves are puffed slightly. Add rice and cook the mixture, stirring, for 1 minute, or until the rice is opaque. Add 2 1/4 cups water and the salt, bring the mixture to a boil, and cook the rice, covered, over low heat for 15 minutes.
- While the rice is cooking, in a heatproof bowl set over a small pan of simmering water heat the saffron for 3-4 minutes, or until it is brittle. Add milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat. Drizzle the saffron mixture over the rice and continue to cook the rice, covered, for 5 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes.
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- Grind a pinch of saffron using a pestle and mortar. Than soak the steep in 1 cup of warm water for 20 minutes.
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- Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.Add a second pinch of saffron threads to the mortar. Do not crush these threads.
- Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
- Meanwhile, sort your basmati rice and rinse in a colander. Drain.In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.
SAFFRON RICE – MILDLY MEANDERING
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- In a medium pot, combine water (or vegetable broth), rice, saffron, and ghee (or butter). Bring to a boil and then reduce the heat to low to cook for about 15 minutes, making sure not to lift the lid while the rice cooks. The liquid should absorb by then.
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- Toast saffron in a small, dry skillet over medium-high until it is dry and a shade darker, 30 seconds to 1 minute. Remove from heat. Transfer toasted saffron to a small plate, and crush it into a powder with the back of a spoon.
- Whisk together crushed saffron, milk, cooked rice, uncooked rice, and cardamom in a medium saucepan. Bring mixture to a boil over medium, whisking to break up any lumps of rice. Reduce heat to low, and simmer, covered, stirring occasionally, until thickened and smooth, about 25 minutes. Stir in cream and sugar. Remove from heat.
- Serve warm like a sweet risotto, or chill, stirring in a bit more milk before serving to soften the texture, if desired (the pudding will stiffen a bit when chilled). Top servings with pomegranate arils and pistachios.
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- Prep saffron; grind half in a mortar and pestle, then add remaining stamens and afew tablespoons hot (not boiling) water, let steep for 10 minutes.
- Heat one tablespoon olive oil in a large saucepan, then add spices: bay leaf, cinnamon, cumin, cardamom. Fry over low heat for a minute or so until fragrance is released.
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From goodfood.com.au
- Heat the ghee in a large heavy-based pan; add the onion and fry for 3 minutes, or until softened but not browned. Add the cloves, cardamom pods, peppercorns, rice and cinnamon stick. Stir for a further 2–3 minutes, over low heat.
- Add the hot stock, lemon rind and juice. Bring to the boil, reduce the heat to very low, cover with a tight-fitting lid and cook for 10 minutes. Meanwhile, place the saffron strands in a small bowl and add 2 tablespoons boiling water. Set aside for 5 minutes, then squeeze the strands with your fingers to extract all the colour and make the water golden.
- Pick the saffron strands from the water and sprinkle evenly over the rice. Sprinkle the water evenly over the rice but do not stir. Replace the lid and cook for a further 8 minutes. Uncover to allow the steam to escape for 5 minutes, then gently stir the rice with a fork. Serve at once. Remove the spices from the surface, if preferred.
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