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    You are in: Home / Recipes / Saffron Rice Pilaf Recipe
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    Saffron Rice Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    WaterMelon's Note:

    I found this recipe in Singapore's Aircrew Alliance magazine. Sounds really yummy. It's really very easy using a rice cooker.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse and drain the rice.
    2. 2
      Melt butter in skillet over low heat.
    3. 3
      Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
    4. 4
      Add rice and mix well.
    5. 5
      Transfer mixture into a rice cooker.
    6. 6
      Add in raisins and tomatoes.
    7. 7
      Add enough stock to come up to about half inch above the rice.
    8. 8
      Add salt to taste.
    9. 9
      Cook rice thoroughly.
    10. 10
      Add saffron to heated milk.
    11. 11
      Drizzle the mixture over cooked rice.
    12. 12
      Stir and let sit a few minutes for the rice to absorb the flavor and color.
    13. 13
      Serve hot with curry.

    Ratings & Reviews:

    • on May 24, 2004

      55

      I made this for dinner tonight to serve with my Egg curry. My brother simply loved every spoon of this rice:) I made a few substitutions since I didnt have some of the ingredients on hand. Here's how I did it. I didn't use any star anise since I don't use that too often and was out of it. I used 1 1/2 cups of Basmati rice, 4 cups of Maggi vegetable broth with onions{which I made by adding 2 cubes of Maggi veg broth with onions to 4 cups of hot boiling water and allowing the cubes to dissolve completely}, 2 small onions, 1 inch cinnamon stick, 4 cloves, 2 green cardamoms, 1/4 tsp. of turmeric powder as a substitute for saffron threads, 2 tbsps. of oil to stir-fry everything{onions and garam masala}, 1 tomato and 2 tsps. of cumin seeds{this was my own idea!}. I did not use any raisins or milk. I allowed the cumin seeds to splutter in the hot oil alongwith the cinnamon stick, cloves and cardamoms, and then tossed in the onion. After stir-frying the onion till it turned brownish, I added the turmeric powder and the tomato. I cooked this until the tomato softened, adding a little of the broth to the tomato mixture, so as to not let it stick to the bottom of the pot in which it was cooking;). Then, I added the drained rice and cooked it for 3 minutes on medium flame, mixing it with the tomato mixture. My house was smelling aromatic and awesome while I was cooking this rice. After this, I stirred in the prepared broth. No salt was required for this rice, as the broth already contains salt. I brought this mixture to a boil, then lowered flame to medium heat and cooked the rice until the broth had been absorbed by the rice. When this was done, I reduced heat to a simmer and covered the pot completely. Then, I cooked the done rice for 7 minutes before removing it from flame, mixing once thoroughly and serving it hot. It tasted super-wonderful and this will be a regular now on on my table! Thanks for the recipe!

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    Nutritional Facts for Saffron Rice Pilaf

    Serving Size: 1 (139 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 310.1
     
    Calories from Fat 54
    17%
    Total Fat 6.0 g
    9%
    Saturated Fat 2.9 g
    14%
    Cholesterol 10.7 mg
    3%
    Sodium 8.7 mg
    0%
    Total Carbohydrate 59.0 g
    19%
    Dietary Fiber 3.3 g
    13%
    Sugars 7.8 g
    31%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    cloves

    star anise

    saffron strands

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