Saffron Rice

Page 220

| Course Type: Sides

(1 review)

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Recipe Review

This is a pretty golden rice flavoured with saffron, sautéed onion and the stock it’s cooked in.

The cooking method used is a cross between making risotto and steaming rice: it doesn’t require the constant stirring of the former, but you can’t put a lid on it walk away from it either. After the onions, saffron and rice (I used Calrose) are sautéed, a fair bit of stock is added and a parchment “lid” is placed on top. Apparently this lid allows some evaporation but prevents the liquid from reducing too quickly. The rice needs to be checked periodically and stock added to keep it moist and simmering until it’s cooked.

The flavours are subtle so it matches well with a host of other foods – a great alternative to plain rice.

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