RICE COOKER SAFFRON RICE
Steps:
- Gather the ingredients.
- Pour the stock into a medium-size pot over high heat. Bring to a boil and remove from heat.
- Add the saffron threads, turmeric, cumin, garlic, chili, and fish sauce (or salt) to the hot stock. Stir well.
- Pour this mixture into your rice cooker together with the rice. Stir and cover.
- Switch on the cooker. When the rice is done, fluff with a fork or chopsticks. The dried chili may have risen to the top, so just mix it in.
- Serve the rice as an accompaniment to your main dish.
Nutrition Facts : Calories 109 kcal, Carbohydrate 19 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 617 mg, Sugar 2 g, Fat 1 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER
A wonderful African inspired yellow rice dish that my Mum always makes. I have adapted her recipe slightly - and this cooks very well in a rice cooker - a gadget I would NOT be without! If you don't have any fruit chutney available, add a handful of sultanas & toasted flaked almonds and maybe a tablespoon of peach or apricot jam too. A wonderful accompaniment for most types of stews, cassroles, curries & tagines.
Provided by French Tart
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.
- Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.
- Fill up with water to the 3 cup level in the rice cooker.
- Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
- Using the special non-stick spatula or spoon, gently mix it all together.
- Turn the rice cooker on to the Cook cycle.
- (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
- When ready to serve, add the butter & gently mix through.
- Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
- You can also sprinkle some toasted flaked almonds on top if you wish.
Nutrition Facts : Calories 376.1, Fat 6.5, SaturatedFat 3, Cholesterol 10.2, Sodium 36.1, Carbohydrate 71.5, Fiber 3.2, Sugar 0.8, Protein 7.4
SAFFRON JEWEL RICE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.
- Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
- Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
- Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
SAFFRON-SCENTED LOBSTER PAELLA
This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Serve this to a group of friends, and they'll come back every time!
Provided by luckyjen7
Categories World Cuisine Recipes European Spanish
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a very large skillet or paella pan over medium-high heat. Add the head-on shrimp and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the shrimp and set aside.
- Reduce heat to medium and stir in red onion and garlic. Cook for a few minutes until the onion has softened and turned translucent. Stir in Arborio rice until coated with oil. Pour in the fish stock and season with saffron, paprika, lemon zest, and oregano. Bring to a simmer over medium-high heat then stir in sea salt to taste. Reduce heat to medium-low and gently simmer uncovered for 15 minutes, stirring occasionally.
- Decoratively nestle the mussels and head-on shrimp into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and deveined shrimp into the rice, recover and simmer an additional 10 minutes. Finally, add lobster and sprinkle with diced tomatoes. Cover and simmer until the mussels have opened, the rice is tender, and the lobster is hot; about 5 minutes more.
- Serve in the paella pan garnished with lemon wedges.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 52.9 g, Cholesterol 103.1 mg, Fat 6.8 g, Fiber 2.6 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 803.2 mg, Sugar 1.7 g
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
SAFFRON STEAMED PLAIN BASMATI RICE
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here.
Provided by Najmieh Batmanglij
Categories Herb Rice Side Quick & Easy Saffron Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Servings: 6
Number Of Ingredients 6
Steps:
- 1. Pick over the rice carefully to remove its many small solid particles of grit.
- 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean.
- 3. In a large nonstick pot, bring 8 cups of water and 2 tablespoons salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is done.
- 4. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water.
- 5. In a bowl, whisk together 1/2 cup oil, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water. Spread this mixture over the bottom of the rice pot. This will form the golden crust, or tah dig.
- 6. One spatulaful at a time, gently mound the remaining rice onto the tah dig layer. Shape it into a pyramid to leave room for the rice's expansion.
- 7. Cover the pot and cook the rice for 10 minutes over medium heat.
- 8. Mix 1 cup cold water with 4 tablespoons oil and pour over rice. Sprinkle on the remaining saffron water. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer.
- 9. Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust.
- 10. There are two ways to serve the rice. The first is to hold the serving platter tightly over the uncovered pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. The second serving style is to spoon the rice into a pyramid on the serving platter, taking care not to disturb the bottom crust as you do so. After the pyramid is shaped, detach the crust with a wooden spatula and arrange it in pieces around the pyramid or serve it on a small side platter.
- NOTE: You can use any kind of pot to make this rice, but nonstick pots make unmolding the rice much easier.
- NOTE: If using American long-grain rice, wash the rice once only.
- NOTE: To reheat leftover rice, place it in a saucepan with 1/2 cup water and place over low heat for 15 to 20 minutes.
- Rice Cooker Method
- Preparation time: 10 minutes Cooking time: 1 1/4 hours
- 3 cups long-grain white basmati rice 4 cups cold water 1 tablespoon salt 4 tablespoons vegetable oil, butter, or ghee 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
- 1. Pick over and wash the rice as per the master recipe above.
- 2. In the rice cooker, combine the rice, water, salt, and oil. Gently stir with a wooden spoon until the salt has dissolved. Start the rice cooker.
- 3. After 1 1/4 hours, pour saffron water over the rice. Unplug the rice cooker.
- 4. Keep the cooker covered and allow it to cool for 10 minutes.
- 5. Remove the lid, hold the serving platter tightly over the pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. NUSH-E JAN!
- NOTE: If using American long-grain rice, wash the rice once only and use only 3 cups of water in Step 2.
- Variation:Saffron Steamed Brown Basmati RiceFor 3 cups of brown basmati rice, use 6 3/4 cups water in Step 2. The amounts of salt, oil, and saffron water remain the same.
- Najmieh Batmanglij shares her tips with Epicurious:
- •Batmanglij highly recommends using a rice cooker for this recipe - it's easier, and the nonstick, evenly heating surface ensures a good crust. She favors the National Deluxe brand - if you're using a different brand, check the instructions, as you may need to change the measurements and cooking times. •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij prefers Persian full-fat drained yogurt, which is thicker than the American variety. American nonfat yogurt can be substituted for a less rich flavor. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads."
SAFFRON YELLOW RICE MIX
My family loves Mahatma's Saffron Yellow rice, but I don't love the sodium content! This is close enough that my family doesn't know the difference, but I do... oh well, I shall perfect it in time.
Provided by TattooedMamaof2
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything and store in an airtight container.
- TO PREPARE:.
- In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently.
- Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.
RICE COOKER SAFFRON RICE
This rice is fantastic! I serve it w/ any delicately flavored meat or fish. Although saffron is expensive, it lasts forever since a little goes a long way. I'm talking, about 5 threads to season the entire pot.
Provided by Heather McDaniel
Categories Rice Sides
Time 30m
Number Of Ingredients 7
Steps:
- 1. Pour rice and onion into rice cooker. Stir to coat with butter.
- 2. Pour in chicken stock, saffron threads, salt and pepper. Stir to mix thoroughly. Cook until timer goes off and rice is soft, about 20-30 minutes.
- 3. Top w/ parmesan, fluff with fork and serve.
More about "saffron scented fruity yellow rice rice cooker food"
EASY SAFFRON RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
YELLOW RICE SAFFRON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAFFRON BROWN RICE RECIPE | FOOD & WINE
From foodandwine.com
BEST PRESSURE COOKER SAFFRON BASMATI RICE - MAGIC SKILLET
From magicskillet.com
SAFFRONSCENTEDFRUITYYELLOWRICERICECOOKER BEST RECIPES
From cookingtoday.net
SAFFRON RICE (STOVE TOP, RICE COOKER ...
From sweetpeasandsaffron.com
YELLOW SAFFRON RICE IN RICE COOKER - AMANDA HERRERA
From herreraside.blogspot.com
LEMON-SCENTED SAFFRON RICE RECIPE - FOOD NEWS
From foodnewsnews.com
SAFFRON RICE RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER
From bigoven.com
SAFFRON RICE IN RICE COOKER RECIPE
From crecipe.com
SAFFRON RICE | YELLOW RICE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
SAFFRON SCENTED FRUITY YELLOW RICE RICE COOKER RECIPES
From tfrecipes.com
SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER RECIPE ...
From pinterest.com
CARDAMOM AND CHUTNEY RECIPES (57) - SUPERCOOK
From supercook.com
SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER RECIPE ...
From pinterest.ca
VIGO YELLOW RICE IN RICE COOKER RECIPE
From crecipe.com
RICE COOKER SAFFRON RICE - PINCH ME, I'M EATING!
From pinchmeimeating.com
SAFFRONSCENTEDFRUITYYELLOWRICERICECOOKER
From tfrecipes.com
SAFFRON RICE IN RICE COOKER - ALL INFORMATION ABOUT ...
From therecipes.info
SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER RECIPE ...
From pinterest.com
YELLOW RICE IN RICE COOKER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
YELLOW RICE WITH SAFFRON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN & SAFFRON YELLOW RICE - BIGOVEN
From bigoven.com
CORIANDER AND SAFFRON RECIPES (104) - SUPERCOOK
From supercook.com
THE BEST RECIPES: SAFFRON SCENTED FRUITY YELLOW RICE
From the-best-recipes.blogspot.com
SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER RECIPE ...
From pinterest.nz
SAFFRON SCENTED RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BASMATI SAFFRON RICE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BEST FOOD BLOG: SAFFRON SCENTED FRUITY YELLOW RICE - RICE ...
From recipesofweek.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love