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The distinct flavor of saffron penetrates rice grains and gives them a golden color.
Serve this rice on any occasion, even when white rice is asked for.
As saffron has a dominant taste, it is important to well choose the food that you will serve it with.
It is excellent served along with barbecued swordfish brochettes, individual marinated racks of lamb with spicy peanut sauce, or lemony turkey scallopines, mushrooms and capers.
This rice will keep for up to 2 hours at room temperature; simply reheat it delicately into the upper part of a double-boiler over medium heat for 10 minutes.
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- 2 cups [500 mL] chicken broth
- 1/4 teaspoon [1 mL] saffron threads
- 1 tablespoon [15 mL] oil
- 1/4 cup [60 g] unsalted butter
- 1 medium onion, chopped
- 1 cup [250 mL] long grain white rice
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] fine ground pepper
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- Into a casserole, heat chicken broth until hot yet not boiling.
- Remove from heat before adding saffron threads.
- Leave to soak for 20 minutes.
- Into a medium frypan, heat together oil and 1 tablespoon [15 g] of unsalted butter.
- Soften yet do not color chopped onion stirring from time to time, over low heat.
- Mix in rice; cook, stirring from time to time, until just golden.
- Remove from heat.
- Remove soaked saffron threads from chicken broth.
- Pour saffron tasting chicken broth over the rice.
- Salt and pepper mixture.
- Bring to a boil, cover and leave rice to simmer over low heat for 20 minutes.
- Remove from heat and leave rice to rest, covered, for 10 minutes.
- Using a large fork, delicately melt remaining unsalted butter in rice.
- Taste to check for seasonings; rectify if needed.
- Serve immediately.
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