Spanish saffron rice

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive Oil
1 cup Uncooked Rice
2 \N Shallots; minced
2½ cup Chicken Stock
½ teaspoon Saffron
\N \N Salt And Freshly Ground Pepper; to taste

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

Similar recipes