Yummy Saffron Rice
Simple saffron basmati rice with mushrooms cooked in chicken broth. Bloom saffron, simmer 15-18 minutes, then fluff and serve.
Submitted by: Sally Matheny from Rockford, Illinois
Yield: 4 servings
- Bloom saffron in hot broth before adding for best color and aroma.
- Rinse basmati and use a 1:2 rice to liquid ratio; simmer covered 15-18 minutes.
- Saute onions, garlic and mushrooms first for deeper flavor; fluff and rest before serving.
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Preparation Instructions:
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Frequently Asked Questions
How do I bloom saffron for this recipe?
Crush a small pinch of saffron between your fingers, then steep it in 1 to 2 tablespoons of hot chicken broth or warm water for 5 to 10 minutes. Add the infused liquid and the threads to the pot so the rice picks up the color and aroma.
Can I make this dish vegetarian or vegan?
Yes. Swap the chicken broth for vegetable or mushroom broth and use olive oil or a plant-based butter instead of butter. Taste and adjust salt since broth flavors vary.
What if I don't have basmati rice? Can I use another type?
You can use other long-grain white rices like jasmine with similar results using the same 1:2 ratio and 15-18 minute cook time. For brown rice use about 2.5 cups liquid per cup rice and cook 35-45 minutes until tender.
How do I prevent the rice from becoming mushy or undercooked?
Rinse rice until the water runs clear to remove excess starch. Use 1 cup rice to 2 cups liquid, bring to a boil, then cover and simmer without lifting the lid. After cooking, let it rest off the heat for 5 to 10 minutes before fluffing.
Can I scale the recipe for more servings?
Yes. Multiply ingredients evenly and keep the 1:2 rice to liquid ratio. Use a wider pot for larger batches so heat distributes evenly. Cooking time is similar, though very large batches may need a minute or two more.
How should I store and reheat leftovers?
Cool quickly and store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a covered pan with a splash of broth or water, or microwave with a damp paper towel to restore moisture.
Do I need to saute the mushrooms and onions first?
Yes. Sauteing the onions, garlic and mushrooms softens them and concentrates their flavor. It also removes excess moisture from mushrooms so the rice does not steam soggy.
How do I bloom saffron for this recipe?
Crush a small pinch of saffron between your fingers, then steep it in 1 to 2 tablespoons of hot chicken broth or warm water for 5 to 10 minutes. Add the infused liquid and the threads to the pot so the rice picks up the color and aroma.
Can I make this dish vegetarian or vegan?
Yes. Swap the chicken broth for vegetable or mushroom broth and use olive oil or a plant-based butter instead of butter. Taste and adjust salt since broth flavors vary.
What if I don't have basmati rice? Can I use another type?
You can use other long-grain white rices like jasmine with similar results using the same 1:2 ratio and 15-18 minute cook time. For brown rice use about 2.5 cups liquid per cup rice and cook 35-45 minutes until tender.
How do I prevent the rice from becoming mushy or undercooked?
Rinse rice until the water runs clear to remove excess starch. Use 1 cup rice to 2 cups liquid, bring to a boil, then cover and simmer without lifting the lid. After cooking, let it rest off the heat for 5 to 10 minutes before fluffing.
Can I scale the recipe for more servings?
Yes. Multiply ingredients evenly and keep the 1:2 rice to liquid ratio. Use a wider pot for larger batches so heat distributes evenly. Cooking time is similar, though very large batches may need a minute or two more.
How should I store and reheat leftovers?
Cool quickly and store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a covered pan with a splash of broth or water, or microwave with a damp paper towel to restore moisture.
Do I need to saute the mushrooms and onions first?
Yes. Sauteing the onions, garlic and mushrooms softens them and concentrates their flavor. It also removes excess moisture from mushrooms so the rice does not steam soggy.
It taste great! good job https://www.thespicehouse.com !!