Saffron rice (sri lanka)

Yield: 4 Servings

Measure Ingredient
½ cup Green chile; skinned, seeds removed; chopped fine (I used 1/2 cup tiny green Thai chiles; not skinned, no seeds removed; chopped fine)
2 teaspoons Fresh ginger; peeled and chopped fine
1 teaspoon Black mustard seeds (i could only get brown)
3¼ cup Water
¼ teaspoon Saffron
1 cup Long-grain rice; rinsed well (i used thai)
\N \N Salt to taste
2 tablespoons Butter
2 ounces Unsalted cashew nuts
4 \N Whole cloves
½ cup Lime juice

Date: 27 Feb 1996 21:04:06 +0900 From: "Scott Ashkenaz" <s_ashken@...> Since there were several (!) requests, herewith is the first wave of recipes from the Tokyo HotLuck. --Scott From Kim (aka Dana Garvey), the only other know JCH on the list: In preparing for the first formidable Tokyo Hotluck, I wanted to be sure what I made would be spicy enough for everybody. Turned out many people thought either one or the other thing I made was the spiciest that night. For me though, the pickled habaneros stashed in our generous host's fridge did the trick. Ate one whole- WOW. Another chile-head managed to swallow his while avoiding the seeds. Don't know how he did it, but I wanted my seeds anyway.

from The Fiery Cuisines, by Dave DeWitt & Nancy Gerlach: Pour ¼ cup boiling water over the saffron and let soak for 10 minutes.

Cook the rice in 2 cups salted water for 10 minutes, then drain.

Heat the butter until very hot, add the ginger, mustard seeds, cashews, and cloves and fry the mixture. stirring constantly, until the seeds begin to burst. Add the chile, lime juice, rice, and the remaining cup of boiling water and stir well. Pour the saffron water over the mixture and bring to a boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20 minutes or until the liquid has been absorbed and the rice is tender. Fluff with a fork before serving.

N.B. Be careful with amounts of water. I managed to use too much.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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