Mild Saffron Rice

from: On Cooking: A Textbook of Culinary Fundamentals
 

2 cups basmati rice
1 tsp saffron threads
4 cups boiling water
3 oz clarified butter
1 cinnamon stick
4 whole cloves
5 oz finely diced onion
1 tbsp dark brown sugar
2 tsp salt
1/4 tsp cardamom seeds

• Wash and drain rice.
    
• Steep saffron in 4 tbsp boiling water.
   
• In a saucepan, heat the butter and add cinnamon and cloves. Add onions and stir-fry until soft and golden.
   
• Add the rice and stir until well coated, and the grains are a light brown color.
   
• Stirring constantly, add the remaining boiling water, and the brown sugar, salt, and cardamom. Bring to a bring, reduce to a simmer.
   
• Stir in saffron. Cover and simmer until all of the liquid is absorbed.
   
• Fluff and serve.  

Back to recipe list