Sunday, January 29, 2012

Saffron-Laced Basmati Rice

On its own, this rice is nothing special, but paired with a mild nutty curry such as Kerala Korma, it shines. The subtle flavours of the saffron and sweetness of the sugar bring the sauce to a new level. I skipped on the first cleaning phase, but have included it here in case you're feeling more ambitious!

Saffron-Laced Basmati Rice (from 660 Curries)

1 cup basmati rice
2 tbsp ghee
1/2 tsp saffron threads
2 tsp white sugar
1 tsp coarse salt

1. Place rice in medium bowl. Fill with water. Rub grains, drain. Repeat 3 or 4 times. Then let soak 20 - 30 minutes and drain.
2. Heat ghee in medium saucepan over medium-high heat. Add drained rice and saffron and stir, 1 - 2 minutes.
3. Pour in 1 1/2 cups water. Scrape bottom of pan. Stir in sugar and salt and cook until water has evaporated from the surface, 5 - 8 minutes.
4. Stir once. Cover with lid, reduce heat to lowest possible setting and cook for 8 - 10 minutes. Turn off heat and let pan stand on burner for 10 minutes.
5. Remove lid, fluff rice, and serve.

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