Recipes
Baked Saffron Basmati Rice
Most of my carbohydrates are whole grain, but this is a special treat. I recently made this for a dinner party, and my guests urged me to post it on the website!
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Preparation Time
40 mins
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Cook Time
On stove: 20 mins
Bake time: 25 mins -
Preheat Oven
325 degrees F
(170 degrees C)
Ingredients
- 2 cups white basmati rice
- 1 small onion, chopped
- Pinch of good quality saffron (see below on where to buy)
- Olive oil and butter (about one tablespoon each)
- 3 cups water
- 1½ teaspoons salt
Instructions
- Rinse the basmati rice well, and then soak it for 30 minutes. (The easiest way to do this is with a large Pyrex jug and a fine sieve that fits on top – you can rinse, soak, and drain the rice without it ever leaving the sieve.)
- Drain the rice for 20 minutes.
- Soak a good pinch of saffron (crumbled with your fingers) in a small amount of hot water for 20 minutes.
- Heat the oil and butter in a wide heavy-bottomed sauté pan, ideally one with a lid. Fry the chopped onion until lightly browned.
- Add the rice, salt, and saffron (including the soaking water). Stir gently for 3 – 4 minutes until all the grains are coated. Pour in the water, bring to a boil, and cover with a tight-fitting lid.
- Bake in a preheated 325 degrees F (170 C) oven for 25 minutes. Fluff with a fork before serving.
Variation:
This is an adaptation to Madhur Jaffrey’s recipe from the Indian Cooking cookbook. The original recipe is just as delicious. Instead of the saffron, use
- Half a fresh green Jalapeno chili, finely chopped
- Half a teaspoon very finely chopped garlic
- Half a teaspoon garam masala
Otherwise make the recipe as above.
Where To Get Saffron:
I buy my saffron online from Vanilla, Saffron Imports
It seems expensive at first glance, but I bought my current supply 5 years ago! (The vanilla beans are also excellent.)