Saffron Rice Recipe
Ingredients
| Saffron | 1/4 Teaspoon | |
| Water | 2 Tablespoon | |
| Garlic powder | 1/8 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cooking oil | 3 Tablespoon | |
| Chicken Broth OR Bouillon - 2 1/2 cups, boiling | ||
| Long-Grain Rice - 1 cup, uncooked | ||
| Raisins - 1/4 cup, seedless | ||
| Blanched almonds | 3 Tablespoon | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a small bowl, dissolve saffron in the boiling water.
3) Into a saucepan, add the saffron, water, garlic powder, white pepper, salt, oil and broth and bouillon.
4) Allow the mixture to come to boil.
5) Stir in the rice and seedless raisins. Let the mixture come to boil once more. Transfer the mixture into a 1-quart casserole.
6) Cover the casserole and bake for 45 minutes or till the rice turns tender.
7) Ten minutes before the rice is cooked, stir in the blanched almonds.
SERVING
8) Serve the Saffron Rice warm along with stir-fried vegetables or grilled meat.
1) Preheat the oven to 350°F.
MAKING
2) In a small bowl, dissolve saffron in the boiling water.
3) Into a saucepan, add the saffron, water, garlic powder, white pepper, salt, oil and broth and bouillon.
4) Allow the mixture to come to boil.
5) Stir in the rice and seedless raisins. Let the mixture come to boil once more. Transfer the mixture into a 1-quart casserole.
6) Cover the casserole and bake for 45 minutes or till the rice turns tender.
7) Ten minutes before the rice is cooked, stir in the blanched almonds.
SERVING
8) Serve the Saffron Rice warm along with stir-fried vegetables or grilled meat.
Chef
