Saffron Rice

Name: Saffron Rice
Prep time: 5 min
Total time: 5 min
Ingredients: 225 g/8 oz/1¼ cups Patna or basmati rice, washed nuts and raisins for garnish; good pinch of saffron; 2 tablespoons milk; 600 ml/1 pint/2½ cups water seasoning to taste

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Though saffron is absurdly expensive, one needs merely a pinch to colour and flavour a dish. No substitute will do for the particular colour of the rice is 24-carat gold. Save with curries or bean stews.

Ingredients

2 tablespoons milk
good pinch of saffron
600 ml/

Main course
Gluten-free
Vegetarian

Method

Warm the milk and soak the saffron for 20 minutes. Boil the water with the seasoning, then add the rice and saffron milk. Lower the heat and simmer for 7 to 10 minutes, until the rice is cooked through and the water absorbed. Turn on to a platter and garnish with nuts and raisins.