Saffron Rice

Recipe adapted from The Silver Palate Cookbook.

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Follow the method for Parsleyed Rice, adding a few threads of saffron as you bring the water to a boil. Reduce the butter by half, and omit the parsley. Add a handful of fresh or frozen peas, if you like.

We prefer untreated long-grain rice, but you can use converted rice if you like, following package directions.

Servings: Serves 6—8 (6 cups cooked rice)

Ingredients

4 cups water
A few threads saffron or chicken stock
2 cups uncooked long-grain rice
1 Tbsp. salt
4 Tbsp. (1/2 stick) unsalted butter , cut into 4 pieces
handful fresh or frozen peas

Directions

Bring the water or chicken stock to a boil in a heavy pan. Stir in the rice and salt, return to a boil, reduce the heat to low; cover tightly. Let the rice cook, undisturbed, for 25 minutes.

Uncover the pan, add the butter and parsley (do not stir) and cover. Remove the pan from the heat and let stand for 5 minutes.

Uncover the pan, toss the rice with a fork to mix in the butter and parsley; Serve immediately.

Published on January 07, 2011

Saffron Rice

Ingredients

Directions

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