Safron rice – the rice dish of many countries

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 1 ½ tsp saffron or turmeric
 3 cups chicken/vegetable stock
 3 cups jasmine/basmati rice
 1 tsp salt
 1 tbsp melted butter

1

In a heatproof glass bowl, combine the saffron or turmeric and chicken/vegetable stock. Mix well. Heat the stock mixture in a microwave oven (on high for 30 seconds) or in a saucepan. Stir and set aside.

2

Wash the rice with cold water. Repeat 2 or 3 times. Drain well.

3

Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the stock mixture and stir.

4

Place the inner cooking pan in the main body of the rice cooker, close the lid, plug in the unit and press the switch to start cooking. The rice cooker will turn off automatically when the rice is ready.

5

When cooking completes, allow the rice to “rest” for 15 minutes before opening the cooker. Open the lid, stir with the nonstick rice spatula and serve.

Ingredients

 1 ½ tsp saffron or turmeric
 3 cups chicken/vegetable stock
 3 cups jasmine/basmati rice
 1 tsp salt
 1 tbsp melted butter

Directions

1

In a heatproof glass bowl, combine the saffron or turmeric and chicken/vegetable stock. Mix well. Heat the stock mixture in a microwave oven (on high for 30 seconds) or in a saucepan. Stir and set aside.

2

Wash the rice with cold water. Repeat 2 or 3 times. Drain well.

3

Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the stock mixture and stir.

4

Place the inner cooking pan in the main body of the rice cooker, close the lid, plug in the unit and press the switch to start cooking. The rice cooker will turn off automatically when the rice is ready.

5

When cooking completes, allow the rice to “rest” for 15 minutes before opening the cooker. Open the lid, stir with the nonstick rice spatula and serve.

Safron rice – the rice dish of many countries