Saffron Rice
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken.
Servings
4
1 cup long-grain rice (basmati preferred)
½ teaspoon saffron threads
2 cups chicken stock
6 tablespoons oil or ghee
½ cup minced celery
1 inch piece of cinnamon stick or equivalent ground cinnamon
2 cloves
1½ tablespoons brown sugar
1½ tablespoons molasses
1 teaspoon salt
1 pinch of ground coriander
1 pinch of ground cardamom
Wash the rice in cool water until the water runs absolutely clear.
Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
Heat the oil, cinnamon, and cloves in a heavy saucepan.
Add the celery to the saucepan.
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
5 minutes
Add the stock, sugar, molasses, salt, coriander, and cardamom.
Stir to dissolve the sugar.
Bring to a boil, then reduce to a low simmer.
Add the saffron mix, both water and threads, stirring gently.
Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
25 minutes
Fluff with a fork.