Recipe courtesy of Michele Urvater
Saffron Rice
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 228
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 367
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
2 tablespoons each vegetable oil and butter
2 cups long grain rice, converted or Texmati
1 cinnamon stick
4 whole cloves
1 teaspoon dark brown sugar
3 1/2 cups water
1 teaspoon ground saffron or saffron threads, soaked in 1 tablespoon water
1 1/2 teaspoons salt
3 whole cardamom pods
Garnish: sliced almonds
Directions
- Heat oil and butter in a casserole. When foaming subsides, add rice and saute for about 5 minutes stirring constantly until rice is toasty. In last 30 seconds add whole cinnamon stick and cloves and saute until they release their aroma. Add sugar and saute for a few seconds, add water, saffron and salt reduce heat to low. Cook covered for 15 minutes or until rice is just tender. Serve with pork and garnish with sliced almonds.