| Saffron Rice
Spanish
|
|
|
|
| This goes great with kabobs and grilled meats. |
|
|
|
| Ingredients |
|
1 cup rice
2 cups water
1/4 teaspoon salt
1/4 teaspoon saffron
1/8 teaspoon tumeric
1/4 teaspoon vegetable or beef boullion
2 tablespoons sour cream
1 tablespoon parsley chopped fine
|
|
|
|
Steps
|
|
|
|
|
| 1 | Rinse rice. |
| |
2 | Add saffron & tumeric, salt, and boullion to pan or ricecooker. |
| |
3 | Add 2 cups water. Cover Rice and steam |
| |
4 | Serve with a dollup of sour cream and top with parsley. |
|
|
| Yield
|
|
original recipe:
4 servings
|
| Notes
|
When cooking rice, a rice cooker is very handy. For the pan method, I use the Asian peasant technique. Add enough water so that it comes up to one knuckle of your finger as it touches the top of the rice.
|
| |
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
