Saffron Rice
Added March 06, 2000 | Recipe #7389
Total Time:
Prep Time:
Cook Time:
Directions:
1
Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
2
Add rice and fry for 2 - 3 minutes more.
3
Stir in salt, chicken stock and saffron.
4
Cover and bring to a boil.
5
Reduce heat to low and cook for 10 minutes.
6
Remove from heat.
7
After 5 minutes, fluff with fork.
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Ratings & Reviews:
This is fantastic, and so quick & easy! I too used basmati rice, oil (not butter) and veg stock, to make it vegan. Very nice with fresh diced tomatoes.
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A delicious rice made for ZWT3. We used basmati rice and loved the blend of spices in this simple side dish. Thanks Rita.
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Sorry...but I didn't like it. Too much cumin, and not that great in taste.
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Nutritional Facts for Saffron Rice
Serving Size: 1 (84 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 115.5
Calories from Fat 42
36%
Total Fat 4.7 g
7%
Saturated Fat 2.6 g
13%
Cholesterol 11.9 mg
3%
Sodium 501.4 mg
20%
Total Carbohydrate 15.2 g
5%
Dietary Fiber 0.2 g
1%
Sugars 0.9 g
3%
Protein 2.6 g
5%
The following items or measurements are not included:
cardamom pods
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