Saffron Basmati Rice Recipe

From Dorothy McNett's Recipe Book.

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Saffron Basmati Rice

From Dorothy McNett's recipes at Use a rice cooker or a saucepan to cook the rice traditionally, OR use a glass or ceramic batter bowl for perfect results cooked via microwave.

1/2 cup hot water
1/2 teaspoon crumbled saffron threads
1 cup white basmati rice
2 cups water
1 teaspoon sea salt
1 teaspoon extra virgin olive oil

Heat the 1/2 cup water in glass or ceramic batter bowl 1 minute. Stir in the crumbled saffron and allow to stand about 15 minutes or more. Then add the rice, water, and salt. Cover with a glass or ceramic plate or lid. Cook in microwave for 5 minutes on full power and then reduce to half power (power level 5) and cook 20 minutes or until rice is tender and all water has been absorbed. Stir in the olive oil and serve. Or, set aside and when ready to serve, reheat in microwave for about 4 minutes.

Recipe created 2016-01-11.

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