Wednesday, August 5, 2015

Saffron Rice

Serves 6

1 1/2 tablespoons canola oil
1 1/2 teaspoons black cumin seeds
2 1/4 cups Basmati rice
4 1/2 cups water
1 1/2 teaspoon salt
Generous pinch of saffron dissolved in 2 tablespoons warm water

Heat oil and fry black cumin seeds for 10 seconds.

Add rice and saute for a few minutes until rice starts to change color and become opaque. Add water and salt. Bring to a boil, turn down heat and cover. Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.

Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed. Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains. 

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