Saffron, also called kesar in India, brings a distinctive aroma, flavor and golden color to rice. This recipe pairs saffron with basmati rice, butter, bay leaves and vegetable stock for a fragrant side dish.
And one of the best recipes that could be done with the use of this spice is the Saffron Rice Recipe. If you want to try doing this recipe then following a guide might be considered.
Ingredients
Directions
- Wash the rice and then cover it with cold water and soak for almost 30 minutes. After that, drain well.
- Next is to heat the butter in the frying. Add the bay leaves and rice then cook, stirring for almost six to seven minutes or up until it dries.
- Grind the saffron threads, then stir the ground saffron into two tablespoons of boiled water and let it stand for about five minutes. Add the infusion to the rice along with the stock and one and a half cups of boiling water. Bring to a boil, then cover and simmer for 12 to 15 minutes, or until the liquid is absorbed and the rice is cooked.
Nutrition note
Nutrition per serving depends on the number of servings and on the butter and stock used. Calculate it from the specific ingredient labels if exact values are needed.
Steps of Preparation
Rinse and soak the basmati rice as directed so the grains cook evenly. Serve the finished saffron rice as a side dish, and garnish with parsley if you would like a fresh green contrast.
The saffron infusion distributes its aroma and golden color through the rice. Keep leftovers refrigerated promptly and reheat them according to your usual food-safety practice.
