Persian Rice

By Beefman-2

Ingredients

• 2 Cups of Basmati Rice
• 2 Cups of Water
• 2 Tablespoons of Salt
• 2 Tablespoons of Vegetable Oil
• A Pinch of Saffron
• A Dollop of Honey

Details

Servings 2
Preparation time 120mins
Cooking time 70mins
Adapted from aroma-housewares.com

Preparation

Step 1

Place two cups of rice in a bowl and wash the rice well under running water until the water is clear. Drain and refill the bowl with clear water and let the rice soak for 2 hours. Drain the water and add rice to the inner pot of the rice cooker. Make sure to use the same measuring cup to place equal amounts of rice and water into the pot. Add salt, close the rice cooker and set the "Steam" function for 15 minutes. Open the rice cooker and carefully remove the rice from the inner pot. Add the saffron and honey to the inner pot as well as 2 tablespoons of vegetable oil. Add the cooked rice back to the pot. Poke holes through the rice with a ladle handle or something similar. Close the rice cooker and select the Saute-Then-Simmer function. Once the rice cooker changes to "Keep Warm" turn it off and let it cool for 10 minutes. Carefully empty the rice on to a serving dish. The crust should come loose easily, but if it sticks scrape it off and place it on top separately.