Saffron Baked Rice

By Tonya_Speed

NUTRITION per serving: 354 Calories; 21g Fat; 7g Protein; 35g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 129mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 4 Fat.

Ingredients

• 1/2 pound basmati rice
• 1 pinch saffron threads (or a dash of saffron powder)
• 2 tablespoons hot water
• 1/4 cup slivered almonds
• 2 tablespoon butter
• 2 cups water

Preparation

Step 1

Parboil rice for about five minutes. Drain and set aside.
While rice is boiling, place saffron in a small bowl and pour on hot water. Set aside for at least 5 minutes. (Note: if you are using saffron powder, you do not need to steep the saffron prior to adding to the other ingredients, simply add both the powder and water when called for.)
Melt butter in saucepan with tight fitting lid over medium heat. Add almonds and stir for about 2 minutes or until almonds are golden brown. Add partially cooked rice. Add saffron and water. Stir well to combine ingredients.
Add 2 cups water. Cover and simmer over low heat for about 30 minutes or until water has evaporated and rice has formed a golden crust on the bottom of the saucepan.
Include portion of crust when serving rice.