| Saffron Rice
Spanish, Indian
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| Saffron infuses nutty-toned basmati rice with a fragrance and divine flavor. This rice goes great with grilled dishes, especially kabobs or Anticuchos. |
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| Ingredients |
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1 cup basmati rice
2 cups water
1/4 teaspoon vegetable or beef bouillon concentrate
1/4 teaspoon salt
1/4 teaspoon saffron
1/8 teaspoon turmeric (optional, adds color)
2 tablespoons sour cream
1 tablespoon parsley, chopped fine
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Steps
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| 1 | Rinse rice and put in pan or rice cooker. |
| | 2 | Add water, bouillon, salt, saffron, and optional turmeric. |
| | 3 | Cover and cook for about 20 minutes in pan, or according to directions of your rice cooker. |
| | 4 | Presentation: dollop sour cream over the rice. Dust with parsley. |
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| Yield |
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original recipe yield: 4 Servings
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