|Name:||Saffron Rice||Contributor:||Martin Golding|
|Description:||rich, saffron rice||Posted:||1999-05-14|
|Key words:||rice, Indian||Category:||Side Dishes|
|Ingredients:||2 tsp loosely packed saffron, toasted in a dry pan and crumbled
2 Tbsp milk
1 tsp salt
2 c long grain rice
4 Tbsp butter
|Preparation:||Preheat oven to 300.
Soak saffron in warm milk.
Fill a 4-qt pot with about 13 cups water. Add the salt and bring to a boil.
Meanwhile, wash and drain the rice in a colander.
When the water is boiling, put the rice in it and bring to a second boil. Boil rapidly for exactly 5 minutes.
Drain the rice in a colander.
Put the rice in an ovenproof dish. Pour the saffron milk over it in streaks. Cut the butter into 4 patties and place over the rice. Now cut a piece of aluminum foil 2" larger than the rim of the dish.
Place foil on top of the dish and put the lid on top of the foil.
Crinkle foil around edges to seal.
Place dish in oven for 45 to 50 minutes, checking after 45 minutes to see if the rice is done.
|Notes:||From An Invitation to Indian Cooking|