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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Everyone loves this, even my mother, who claimed to not like rice. I grow Saffron, so I garnish the rice with a Saffron Crocus flower when I serve it. I use this as a side dish with Shrimp Creole (I recommend Shrimp Creole, along with a Spinach salad, and Lemon Meringue Pie). I adapted this from a 1973 Southern Living, Our Best Recipes, cookbook. Ingredients:
1/2 teaspoon saffron (include threads, if you have them) |
1/2 cup hot water (for dissolving saffron) |
1/4 cup butter |
1 1/2 cups uncooked rice |
1 medium onion (chopped) |
1/2 teaspoon salt |
2 1/2 cups hot water |
Directions:
1. Put 1/2 cup water in a 1 cup glass measuring cup and heat.
2. Remove and add saffron, set aside.
3. Put rice, onion and salt into a glass 1 1/2 quart casserole.
4. Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
5. Add dissolved saffron and water with melted butter to casserole. Stir.
6. Place (uncovered) in a preheated 450°F oven.
7. Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
8. When rice is very dry, stir in remaining 1 1/2 cups of hot water.
9. Cover, and bake for another 15 to 20 minutes.
10. Uncover and bake another 5 minutes.
11. Fluff with fork, garnish, and serve.
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