Earthy Delights Recipe
http://www.earthy.com/
Spiced Saffron Rice Life is an adventure, and much of the fun comes from trying new foods in different ways. Rice doesn't have to be an uninteresting accompaniment to a hearty meal. It can have depth, texture, interest, and real character. This is a wonderful accompaniment for anything grilled. I particularly like it with shish-kebab.
Ingredients:
1 1/2 cups long grain rice
2 tablespoons vegetable oil
1 cinnamon stick
7 whole cloves
5 cardamom pods
2 1/2 cups water
1 teaspoon Sea salt
1/4 teaspoon crumbled
saffron threads
2 tablespoons whole milk
Preparation:
Wash the rice in cold water until the water runs clear. Drain the rice in a fine sieve.
Use a large saucepan to heat the oil over medium high heat until hot, but not smoking. Add the cinnamon stick, cloves, and cardamom pods. Fry the spices, stirring, for about 30 seconds, or until the cloves are puffy.
Add the rice and cook, stirring, for about a minute, or until the rice is opaque. Add 2 1/4 cups water and the salt, bring to a boil, and cook, covered, for low heat. Continue to cook for about 15 minutes.
While the rice is cooking, set a heatproof bowl in a small pan of simmering water. Heat the saffron in the bowl for three or four minutes, or until it is brittle. Add the milk and continue to heat, stirring occasionally, until the mixture is hot.
Remove the pan from the heat. Drizzle the saffron mixture over the rice. Continue cooking the rice, covered, for about five more minutes. Remove from the heat, let the rice stand, covered, for about five minutes before serving.
Directions:
Life is an adventure, and much of the fun comes from trying new foods in different ways. Rice doesn't have to be an uninteresting accompaniment to a hearty meal. It can have depth, texture, interest, and real character. This is a wonderful accompaniment for anything grilled. I particularly like it with shish-kebab.