Saffron Rice Moulds Recipe
Ingredients
| Basmati rice | 2 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| 1 tablespoon corn oil, plus more for the moulds | ||
| 2 black cardamom pods | ||
| Large pinch of black cumin seeds | ||
| Black peppercorns | 6 | |
| Cloves | 2 | |
| Salt | To Taste | |
| Saffron threads | 1/2 Teaspoon | |
| Sultanas | 2 Tablespoon | |
| Almonds | 1 Tablespoon, flaked | |
Directions
1. Rinse the rice thoroughly until the water runs clear. Leave it to soak in fresh water while preparing the rest of the ingredients.
2. In a large heavy-based saucepan, heat the oils together over moderate heat for about 30 seconds, then add the cardamom pods, cumin seeds, peppercorns, cloves and salt to taste. Lower the heat and stir.
3. Drain the rice, add to the pan and stir gently. Add the saffron, sultanas, almonds and 3 cups of water. Bring to the boil, lower the heat, cover and cook for 10-15 minutes, until the water is fully absorbed and the rice is tender. Let stand, off the heat, still covered, for 5-7 minutes.
4. While the rice is cooking, preheat the oven to 190°C/375°F/gas 5 and lightly grease 4 ramekins with corn oil. Press the rice into them and warm through in the oven for about 5-10 minutes.
2. In a large heavy-based saucepan, heat the oils together over moderate heat for about 30 seconds, then add the cardamom pods, cumin seeds, peppercorns, cloves and salt to taste. Lower the heat and stir.
3. Drain the rice, add to the pan and stir gently. Add the saffron, sultanas, almonds and 3 cups of water. Bring to the boil, lower the heat, cover and cook for 10-15 minutes, until the water is fully absorbed and the rice is tender. Let stand, off the heat, still covered, for 5-7 minutes.
4. While the rice is cooking, preheat the oven to 190°C/375°F/gas 5 and lightly grease 4 ramekins with corn oil. Press the rice into them and warm through in the oven for about 5-10 minutes.
Chef
