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Ingredient
Saffron Rice
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Chef :
Hiroko ListonSaffron Rice
I don’t cook this Saffron Rice very often because Saffron is expensive. When I want to serve yellow coloured Rice with Curry, I usually cook ‘Turmeric Rice’, but today I needed to use up Saffron Threads that were getting old. This is a rice cooker recipe. It’s super easy to prepare.
Ingredient
Food ration :
4 ServingsCooking time :
45 minutes
1/4 teaspoon
Saffron Threads
1/4 cup
Hot Water
1-2 tablespoons
Oil
Cooking instructions
* Step 1
Place Saffron Threads in a cup, add Hot Water, and set aside.
* Step 2
Spread Oil in the rice cooker’s inner pot and scatter finely chopped Onion.
* Step 3
Wash Rice by stirring it thoroughly in water and drain. Spread over the Onion.
* Step 4
Add the Saffron Threads and yellow water, then add cold Water OR Stock up to the 2-cups-marking. *Note: If you use Stock Cube, break in into crumbs OR shave it.
* Step 5
Season lightly with Salt & Pepper, but if the Stock is salted, you don’t need to add any Salt. Press ‘COOK’ button to start cooking.
* Step 6
When rice is cooked, let it steamed for 10 minutes, and loosen and mix gently. Sprinkle with finely chopped Parsley when you serve.
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