Ingredients
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1
-
2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Classic Saffron Rice,This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.,Wow! Wonderful recipe. I doubled the recipe, used organic jasmine rice(what I had in the cupboard) approx 14 Greek saffron threads and added 1 organic Bay leaf. Honey, this must be a Southern India recipe because it is *smack your mamma-in-law good ! So savory, beautiful golden color & lovely to serve with the delicate threads throughout. My family demolished it!
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Steps
|
1
Done
|
Rinse the Rice Well, Drain. |
|
2
Done
|
in a Medium Size Saucepan, Add the Rinsed Rice and Remaining Ingredients. |
|
3
Done
|
Bring to a Boil, Cover and Reduce Heat. |
|
4
Done
|
Simmer For 15 to 20 Minutes or Until Stock Is Absorbed and Rice Is Tender. |
|
5
Done
|
Fluff With Fork and Serve. |
