Saffron Rice

Spanish, Indian

Saffron infuses nutty-toned basmati rice with a fragrance and divine flavor.Goes great with grilled dishes, especially Anticuchos or kabobs.
1 cup basmati rice
2 cups water
1/4 teaspoon vegetable or beef bouillon concentrate
1/4 teaspoon salt
1/4 teaspoon saffron
1/8 teaspoon turmeric (optional)
2 tablespoons sour cream
1 tablespoon parsley, chopped fine
1 Rinse rice and put in pan or rice cooker.

2 Add saffron, turmeric, salt, and bouillon dissolved in water. Turmeric is optional.

3 Cover and cook for about 20 minutes. See Note on Rice.

4 Serve rice with a dollop of sour cream and sprinkle parsley over it.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE On Rice - If you don't have a rice cooker, use a pot with a heavy lid. Put rice in pot and add enough water so that it comes up to your first knuckle joint. Bring to a boil, then let it steam on a lowest heat for about 20 minutes. There are many kinds of rice very with rice, so check cooking times on package. Basmati and Middle Eastern rice like Mother Rice are preferable to Jasmine rice when working with exotic saffron.

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