Puffed Saffron Rice

By corlear

Ingredients

• For the roasted saffron:
• 1 tsp saffron strands
• For the saffron infusion:
• 1 1/4 cup water
• 1/2 tsp roasted saffron (see previous step)
• For the dry saffron rice:
• 8 3/4 oz rice
• 4 1/2 cups water
• 8 3/4 oz roasted saffron (see previous step)
• For the puffed saffron rice:
• 1 1/4 cup 0.4º olive oil dry saffron rice (see previous step)
• salt
• Garnish:
• 1 tsp roasted saffron (see previous step)

Details

Servings 10

Preparation

Step 1

Roasted saffron:
1. Wrap the saffron in foil and roast at 355 ºF in the oven for 1 minute.
2. Use ½ tsp of saffron for the infusion and ½ tsp for the garnish.

Saffron infusion:
1. Bring the water to the boil
2. Add the saffron and stir.
3. Remove from the heat, cover and leave to stand for at least 8 hours.
4. Strain just before using, not before.

Dry saffron rice:
1. Wash the rice in a generous amount of cold water to remove the starch. Place the rice in cold water and the saffron in a saucepan and cook slowly.
2. Cook for 25 minutes until most of the water has been absorbed, drain, wash and leave to cool.
3. Spread the rice over baking sheets lined with greaseproof paper, so that the grains are separated as far as possible. Leave to dry in the oven at 175 ºF for between 5 and 6 hours.

Puffed saffron rice:
1. Use two pans and a colander to fry the rice. Put the oil in one of the pans and the colander in the other pan.
2. Heat the oil until it is very hot.
3. Fry the rice in small batches and when it begins to puff up, drain it in the colander into the empty pan.
4. Spread the rice over a tray lined with kitchen paper and season with salt.

Finishing Touches & Presentation:
1. Serve the puffed rice in bowls. Crush 0.5g of roasted saffron with your fingers and sprinkle over the rice.