Safron Rice With Sweet Corn Recipes
SAFFRON RICE AND CORN CASSEROLE
This is one of my sons' favorite recipes. Of course it came from their grandmother, the world's best cook! It's a very adaptable recipe. You can use less butter, more cheese, sprinkle cheese on top if you want.
Provided by Kathie Bordelon
Categories Rice Sides
Time 50m
Number Of Ingredients 6
Steps:
- 1. Cook the saffron rice according to the package directions.
- 2. Mix the rice with the rest of the ingredients.
- 3. Bake at 350 degrees for 25-30 minutes.
SAFRON RICE WITH SWEET CORN
Make and share this Safron Rice With Sweet Corn recipe from Food.com.
Provided by HanonFood
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- bring chicken stock & safron to a boil - set a side.
- Sweat onion in olive oil & butter about 2 Min , add sweet Corn & cook about another 3 min.
- Add Rice & Stir add Chicken stock , stir & covered and Low the heat to medium Low (cook until rice cooked Through).
- Add Chooped Fresh Parsley for Garnish.
Nutrition Facts : Calories 598.6, Fat 16.5, SaturatedFat 5.6, Cholesterol 22.5, Sodium 403.8, Carbohydrate 97.2, Fiber 3.2, Sugar 6.8, Protein 14.3
INDIAN SAFFRON RICE
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Provided by CookingForDummies
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg
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