Classic Saffron Rice Recipe #113983
This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.
by PaulaG
22 min | 2 min prep
SERVES 4
- 1 cup basmati rice
- 2 cups chicken stock
- 1 tablespoon butter (optional)
- 1 tablespoon dried onion flakes
- 1/2 teaspoon salt
- 1 pinch saffron, crumbled
- Rinse the rice well, drain.
- In a medium size saucepan, add the rinsed rice and remaining ingredients.
- Bring to a boil, cover and reduce heat.
- Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
- Fluff with fork and serve.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 113983 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars