Budget Lemon Saffron Rice Recipe 455

Steps:

• Rinse the rice until the water is clear. In a medium size saucepan, add the water or chicken stock, and tumeric, and bring to a boil. Add the rice and simmer for about 20-25 minutes, covered. Remove from heat. Fluff with a fork. If desired, add lemon zest and lemon juice and fresh herbs. Adding frozen peas gives the rice some contrast color, and you can sneak in some vegetables!

Steps:

• Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

Steps:

• Rinse the rice under cool water until the water runs clear. Bring 2 cups of water to a boil in a medium saucepan, and add the salt. Add the rice to the boiling water, and continue to boil, uncovered, for 6 minutes, stirring occasionally. Drain well, and return the rice to the pot. Add the butter and 3 tablespoons of water, cover tightly, and cook over low heat for 20 minutes. Turn off the heat and let the rice sit for 10 minutes.
• Meanwhile, pound the saffron threads to a powder using a mortar and pestle. Add 2 teaspoons hot water and stir to combine. Remove 1/3 cup of the rice from the pan and put it in a small bowl. Add the saffron water to the rice and stir until the rice is stained yellow. (Or if your mortar is large enough, add the rice directly to the saffron water in the mortar.) There shouldn't be any excess liquid. If there is, pour off the liquid. Return the rice to the pan, and stir gently to fluff and combine the white and golden grains of rice.
• notes
• Alternatively, add the pounded saffron to the pot along with the butter, rather than making a saffron-infused water. This way, the rice will be evenly yellow, as opposed to a mixture of white and golden grains of rice.
• Add 1/3 cup golden raisins or currants to the rice along with the butter, and stir in 1/3 cup chopped toasted almonds or toasted pine nuts just before serving.