Buttered Saffron Rice
The darker the color of the saffron the better the quality.
INGREDIENTS:
2 tsp saffron, leaf saffron
2 tbs milk, warm salt
2 cup rice, basmati
4 tbs butter
DIRECTIONS:
1. Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant.
2. Crumble into milk. Fill large pot with about 13 cups water; add salt and bring to boil.
3. Meanwhile, place rice in medium bowl and cover with cold water. Immediately drain rice through colander.
4. Wash and drain two more times. When water is boils, add rice and stir once; bring to boil.
5. Cook 5 minutes; rice should be slightly hard in the centre. Drain in colander and place in ovenproof dish. 6. Drizzle saffron milk over rice, tossing over a couple of times very gently.
7. Divide butter into four pieces; place over rice.
8. Cut pieces of aluminium foil 2 inches larger than rim of dish; place on top of dish; place lid on foil.
9. Bake in preheated 300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked.
Prep: 15 minutes
Cook: 60 minutes
Serves: 6