Spanish saffron rice
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Olive Oil |
1 | cup | Uncooked Rice |
2 | Shallots; minced | |
2½ | cup | Chicken Stock |
½ | teaspoon | Saffron |
Salt And Freshly Ground Pepper; to taste |
Directions
Saute rice and shallots in olive oil until shallots are limp. Combine rice and shallots with broth in steaming pan; season with saffron, salt and pepper. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving.
NOTES : Saffron is an adaptation of the Arabic word Za'faran meaning "yellow". Saffron rice should have a fairly dry consistancy.
Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998
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