Buttered Saffron Rice
Hungry for more? This recipe was featured in a podcast episode!
This is a rich fragrant rice dish that I love to serve up with kababs and curries. It's perfect as a comfort dish in cooler weather.
Prep Time: 45 min
Cook time: 20 min
Yield or Servings: 4 - 6
2 cups basmati (long grain) rice
1/4 cup butter
large pinch of saffron threads
1 tsp salt
3 cups water
Wash rice until water runs clear. About 4 times.
Soak rice in cold water for about 45 min.
Grind saffron threads into a powder. Set powder on top of an ice cube to bloom. (As the ice melts, the flavour of the saffron intensifies.)
Drain the rice.
In a warm pot on the stove, add butter. Once melted, add rice, saffron liquid and salt. Mix
Add three cups of water and bring to a boil. Give the rice a quick stir.
Bring to a simmer and cover with a lid.
Cook for 15 to 20 min until rice is cooked.
Take pot off heat and keep the lid on for 10 min. This will further steam the rice to make it easy to fluff.
With a fork, fluff your rice and serve. Keep the rice covered if not eating straight away. You can store this in an airtight container in the fridge for up to 2 days or let cool and freeze up to 1 month.
Zhuzh it up!
I use my rice cooker for this dish and it works perfectly.
Serve this delicious rice with Lamb Shish Kabab.