Saffron Rice Recipe (traditional method)

By nnlester

Traditional method for preparing saffron rice which results in a more nutritious dish that is safer to consume and fills you up faster with smaller portions.

Ingredients

• 2 cups white basmati rice preferably organic
• 6 cups filtered water
• 3 cups chicken broth
• 2 pinches saffron threads
• 2 Tbl hot filtered water
• 2 Tbl butter preferably grassfed
• 1/2 - 1 tsp sea salt

Details

Adapted from thehealthyhomeeconomist.com

Preparation

Step 1

Instructions

Place rice in a large, stainless steel strainer and rinse thoroughly with filtered water.

Place rinsed rice in a medium sized pot and add 6 cups filtered water. Cover and leave on the counter for about 8 hours or overnight.

Strain out soaking water completely and re-rinse the rice using the process in step 1 above.

Place 2 generous pinches of saffron threads in a mortar and pestle and pound lightly a few times. Add 2 Tbl hot water and let stand for 5-10 minutes to release flavor.

Place thoroughly drained rice in a large frypan. Add chicken broth, saffron threads with hot soaking water, butter and salt.

Bring to a boil and stir once or twice. Turn heat down to low, cover and simmer for 15 minutes.

Remove from heat. Crack the lid and let stand for 5 minutes. Fluff saffron rice with a fork and serve.

Refrigerate leftovers after completely cool. Saffron rice may be reheated and consumed for up to 5 days.