Saffron Basmati Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 329
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 56
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 4
- Sodium
- 468
- Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
Ingredients
2 cups basmati rice
1 tablespoon olive oil
1 clove garlic, smashed
3 to 4 threads saffron
Pinch of cayenne pepper
3 to 3 1/2 cups chicken stock
1/4 cup almond slivers, toasted
1 teaspoon lemon zest
Salt and freshly ground black pepper
Directions
- Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.