So flavorful this fluffy rice!
A "Spanish rice made with onions and chicken broth colored with saffron" was recommended to accompany the Lemon-Saffron Grilled Chicken Thighs. Unfortunately, Cooking Pleasures didn't offer up a recipe, which meant my anal self went hunting to find one to fit the bill. I found one I thought would be perfect which called for basmati rice. Since I didn't bookmark the link or print the page, I lost it. So I went hunting again. Push was coming to shove, so I went with this one, thinking it would be satisfactory. I didn't think it was be sooo good!
I made the change from long-grain rice to basmati and included a couple more specific details. If you don't like details, click the link. Otherwise, read on...
Classic Saffron Rice
1 tbsp butter
1 tbsp finely minced onion
1/2 tsp salt
small pinch saffron, sort of crumbled
Heat butter over medium heat in a medium saucepan until slightly foamy. Add onions and saute until translucent.
Add rice, saffron, stock and salt.
Bring to a rolling boil. Cover, reduce heat to simmer.
Cook until rice is tender and liquid is absorbed, about 18 minutes.
Fluff with a fork.
1 c basmati rice
2 c chicken stock (from Better Than Bouillon Chicken Base)1 tbsp butter
1 tbsp finely minced onion
1/2 tsp salt
small pinch saffron, sort of crumbled
Heat butter over medium heat in a medium saucepan until slightly foamy. Add onions and saute until translucent.
Add rice, saffron, stock and salt.
Bring to a rolling boil. Cover, reduce heat to simmer.
Cook until rice is tender and liquid is absorbed, about 18 minutes.
Fluff with a fork.
So fluffy! So rich! So buttery! So...succulent! So easy!
Rodney and I both LOVED this rice! It's definitely going to accompany many of our meals.
Cost:
- basmati rice: $3.99/2 lb = $0.80
- saffron: $1
No brainer here. We'll have this again. And again. And again. You get the picture.
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