Difference between revisions of "Alternative:Saffron Rice"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Rice Recipes|Rice Recipes]] | [[Cuisine of India|Cuisine of India]] |
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken. This recipe serves 4. | Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken. This recipe serves 4. | ||
| Line 5: | Line 5: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] long grain [[Rice|rice]], [[Basmati rice|Basmati]] preferred |
| − | * 1/2 [[ | + | * 1/2 [[Teaspoon|teaspoon]] [[Saffron|saffron]] threads |
| − | * 2 cups [[ | + | * 2 cups [[Chicken|chicken]] [[Stock|stock]] |
| − | * 6 [[ | + | * 6 [[Tablespoon|tablespoons]] [[Oil|oil]] or [[Ghee|ghee]] |
| − | * 1/2 cup minced [[ | + | * 1/2 cup minced [[Celery|celery]] |
| − | * 1 [[ | + | * 1 [[Inch|inch]] piece of [[Cinnamon|cinnamon stick]] or equivalent ground cinnamon |
| − | * 2 [[ | + | * 2 [[Clove|cloves]] |
| − | * 1.5 tablespoons [[ | + | * 1.5 tablespoons [[Brown Sugar|brown sugar]] |
| − | * 1.5 tablespoons [[ | + | * 1.5 tablespoons [[Molasses|molasses]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Salt|salt]] |
| − | * pinch of ground [[ | + | * pinch of ground [[Coriander|coriander]] |
| − | * pinch of ground [[ | + | * pinch of ground [[Cardamom|cardamom]] |
==Procedure== | ==Procedure== | ||
#Wash the rice in cool water until the water runs absolutely clear. | #Wash the rice in cool water until the water runs absolutely clear. | ||
| − | #Place the saffron threads in a teaspoon or tablespoon of [[ | + | #Place the saffron threads in a teaspoon or tablespoon of [[Boiling|boiling]] water to soak. |
| − | #Heat the oil, cinnamon, and cloves in a heavy [[ | + | #Heat the oil, cinnamon, and cloves in a heavy [[Saucepan|saucepan]]. |
#Add the celery to the saucepan. | #Add the celery to the saucepan. | ||
#Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden. | #Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden. | ||
#Add the stock, sugar, molasses, salt, coriander, and cardamom. | #Add the stock, sugar, molasses, salt, coriander, and cardamom. | ||
#Stir to dissolve the sugar. | #Stir to dissolve the sugar. | ||
| − | #Bring to a boil, then reduce to a low [[ | + | #Bring to a boil, then reduce to a low [[Simmer|simmer]]. |
#Add the saffron mix, both water and threads, stirring gently. | #Add the saffron mix, both water and threads, stirring gently. | ||
#Cover and cook 25 minutes, or until rice is tender and the liquid absorbed. | #Cover and cook 25 minutes, or until rice is tender and the liquid absorbed. | ||
Revision as of 17:44, 5 April 2012
| Rice Recipes | Cuisine of India
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken. This recipe serves 4.
Ingredients
- 1 cup long grain rice, Basmati preferred
- 1/2 teaspoon saffron threads
- 2 cups chicken stock
- 6 tablespoons oil or ghee
- 1/2 cup minced celery
- 1 inch piece of cinnamon stick or equivalent ground cinnamon
- 2 cloves
- 1.5 tablespoons brown sugar
- 1.5 tablespoons molasses
- 1 teaspoon salt
- pinch of ground coriander
- pinch of ground cardamom
Procedure
- Wash the rice in cool water until the water runs absolutely clear.
- Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
- Heat the oil, cinnamon, and cloves in a heavy saucepan.
- Add the celery to the saucepan.
- Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
- Add the stock, sugar, molasses, salt, coriander, and cardamom.
- Stir to dissolve the sugar.
- Bring to a boil, then reduce to a low simmer.
- Add the saffron mix, both water and threads, stirring gently.
- Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
- Fluff with a fork.
