*  Exported from  MasterCook  *
 
                           BUTTERED SAFFRON RICE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           Saffron -- leaf saffron
    2       tb           Milk -- warm
    1       tb           -Salt
    2       c            Rice, basmati
    4       tb           Butter
 
   “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
  
 
 
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