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Epicurious

Baked Saffron Rice

Recipe information

  • Yield

    serves 8 to 10

Ingredients

3 cups basmati rice
5 1/2 cups water
1 tablespoon coarse salt
4 tablespoons extra-virgin olive oil
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water

Preparation

  1. Step 1

    Rinse the rice well; drain in a colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all the liquid is absorbed, 15 to 20 minutes.

    Step 2

    Drizzle the oil over the top of the rice; stir gently with a wooden spoon. Gently press the rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over the top of the pot; cover firmly, wrapping the sides of the towel around the top of the lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull the rice away from the side of the pan with a spatula—there should be a nice golden crust.

    Step 3

    Remove from heat, remove the lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.

    Step 4

    Remove the lid; invert carefully onto a serving plate. Serve warm, cut in wedges.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsIndianSouth AsianAsianBasmati RiceRiceRice & GrainsSaffronHerbs & SpicesSideLunchDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasySimmerRamadanCookbooks
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