A perfect fragrant rice with a subtle glow of saffron that infuses the rice with divine flavor. Goes great with grilled dishes especially
Anticuchos or kabobs.
Yield 4 servings
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. The turmeric is optional and can be replaced with an equal portion of saffron.|
3 ||Cover and cook for about 20 minutes. See Note on Rice.|
4 ||Plate rice or pour into service dish. Drop dollop of sour cream in center and sprinkle parsley over it.|
Note on Rice - If you don't have a rice-cooker, use a pot with a 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 low heat for about 20 minutes. These times very with rice, so check package. There are many kinds of rice. Basmati and Middle Eastern rice like Mother Rice are preferable to Jasmine rice with respect to working with exotic saffron.