"The darker (the redder) the saffron colour, the
better the quality. It usually comes from Spain, but
the best, really expensive stuff, is grown in Kashmir,
where I went to see it growing. There are many
different grades. Watch out for fake or dyed saffron.
Buy it from a reputable source. To use it in a recipe,
I roast it in a cast-iron pan until it's crisp to draw
out the colour, then crumble it lukewarm milk and let
it sit for three to four hours."
Place saffron in small, dry, hot pan over medium
heat about 1 minute or just until fragrant. Crumble
into milk.
Fill large pot with about 13 cups water; add salt
and bring to boil.
Meanwhile, place rice in medium bowl and cover with
cold water. Immediately drain rice through colander.
Wash and drain two more times.
When water is boils, add rice and stir once; bring
to boil. Cook 5 minutes; rice should be slightly hard
in the centre.
Drain in colander and place in ovenproof dish.
Drizzle saffron milk over rice, tossing over a couple
of times very gently. Divide butter into four pieces;
place over rice.
Cut pieces of aluminium foil 2 inches larger than
rim of dish; place on top of dish; place lid on foil.
Bake in preheated 300F oven 40 to 50 minutes, checking
after 40 minutes to see if rice is cooked.
Serve saffron-coloured streaked rice spooned on
warmed platter. SERVES:6
