Here’s another great rice recipe when plain basmati rice just won’t do. The saffon adds such a lovely, bright golden color to the rice, in contrast with the crimson saffron threads dispersed throughout. Saffron rice has a delicate, floral aroma that you can’t duplicate with any other spice. There are 3 secrets making this rice.
Secret #1: Use good quality saffron. Don’t buy the cheap stuff. Everyone says that saffron is the world’s most expensive spice – true if you are counting ounce per ounce. But you use so little of it each time. Here’s the key to buying saffron. The threads should be almost all bright red. If you see yellow, that means when the threads were harvested, they picked the flower portion that was STIGMA (a.k.a. expensive good stuff) and STIGMA (bad, tasteless shit). I purchase my saffron from www.saffron.com. For $40, I get the absolute best quality stuff and it will last me many, many scrumptious dishes. Another note on using saffron – you should soak the threads in a little bit of hot water to really open up the spice and release its flavor. Use the threads+soaking water in your dish.
Secret #2: Fry onions before steaming the rice. It gives rice an earthy, caramelized onion flavor. You can substitute minced shallots for the onions.
Secret #3: Salt. Everything tastes better with salt. This rice comes alive when you add something salty to it. In this recipe, I used broth instead of water to steam the rice. Use fresh, canned or concentrated broth base. Now its time to be creative. Use secrets #2 and #3 and make your own rice recipe with your favorite spices. Here are some of my favorite combinations. – Cumin + a couple tablespoonfuls of tomato paste for Mexican rice – Dried oregano + basil (basically any dried leafy herb mixture) – Curry powder + raisins – A few dashes of soy sauce + sesame oil + minced green onions after the rice is done steaming – Garlic powder + stir in chopped fresh parsley after rice is done steaming – Any of the above + stir in thawed frozen peas after rice is done steaming.
Prep Time: 5 minutes
Cook Time: 25 minutes
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.