Saffron rice recipes is just a need small saffron to tint rice, but crushing it and mixing with water helps color and flavor.
Accompaniment: Serves 4
Overall timing: 35 minutes
Equipment: Large heavy based saucepan
Freezing: Not recommended
Rice
Ingredients:
1 tablespoon olive oil
8 oz. Long grain rice
6 saffron strands or 1/4 teaspoon powdered saffron
1 pint boiling water
1 teaspoon salt
Method:
1. Heat the oil in the saucepan, add the rice and stir over a low heat for 2-3 minutes till grains are coated with oil.
2. Crush saffron strands if using and mix a small of the water. Add saffron to the pan with rest of water and salt. Bring to the boil, stirring.
3. Cover and simmer over a very low heat for 15-20 minutes, shaking the pan occasionally to prevent sticking, till the rice is tender and the liquid has been absorbed.
4. Fluff the rice with a fork, put into a warmed serving dish and serve immediately with grilled meats or fish
Curried rice is an perfect idea to cook when you have not time to make a meat curry. Serve this fast made version with hard boiled eggs, sliced tomatoes, cucumber and parsley.
Accompaniment: Serves 4
Overall timing: 30 minutes
Equipment: Large frying pan
Freezing: Not recommended
Ingredients:
1 medium sized onion
2 oz. Butter
1 tablespoon oil
2 garlic cloves
2 teaspoons curry powder
1 teaspoon ground cumin
8 oz. Long grain rice
1 pint boiling chicken stock
1 teaspoon salt
Method:
1. Peel and finely chop the onion. Heat the butter and oil in frying pan and fry the peeled and crushed garlic and onion till golden. Add curry and cumin and cook for 2-3 minutes.
2. Add the rice and cook over a low heat until opaque, stirring all the time.
3. Pour in stock (made with cubes if necessary) and add salt. Bring to the boil, then sell out heat, cover and simmer for 5 minutes till rice is tender and liquid has been absorbed.
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