Saffron Basmati Rice (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 cups basmati rice |
1 tablespoon olive oil |
1 clove garlic, smashed |
3 to 4 threads saffron |
pinch of cayenne pepper |
3 to 3 1/2 cups chicken stock |
1/4 cup almond slivers, toasted |
1 teaspoon lemon zest |
salt and freshly ground black pepper |
Directions:
1. Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.
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