Awatmath.1804
net.cooks
utcsrgv!utzoo!decvax!watmath!jcwinterton
Sat Feb 20 06:48:32 1982
Saffron rice.
Saffron Rice
This dish is for the true lovers of rice with exotic spices. It is also
needed for such dishes as Paella.
250 ml polished rice (more if brown rice)
salt
1 medium cooking onion
125 g butter or equivalent olive oil
few filaments saffron
500 ml chicken stock
Shred the onion up fine, but do not chop it.
Heat the butter in a sauce pan until the foam subsides.
Saute the onion until it is transparent but not browned.
Stir in the saffron. If it is fresh, between 2 and 4 filaments does it.
The onion should become bright yellow.
Add the rice, stirring frequently until the butter is taken up.
If you use unsalted butter, add a little salt if the stock tastes flat.
Add the chicken stock, cover and simmer over low heat until all the
stock is absorbed and the rice tender. About 15 - 20 minutes.
Do not overcook. And there you are.
This is a nice replacement for potatoes, and is the base rice mixture for
several Andalusian dishes.
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