This recipe is for making saffron rice in the Rice Cooker. If you don't have a Rice Cooker already, I encourage you to buy one. It may seem frivolous to have an appliance that only does one thing. But rice cookers are super inexpensive to buy, and they take ALL the hassle out of measuring and timing the cooking of rice. I honestly wouldn't be without one now, and even have one in our caravan!
The addition of saffron to this recipe adds a layer of luxury and exoticness to the rice. It also adds a pleasant yellow colour to the rice, which looks fabulous alongside the deep green of Spinach & Potato Curry (Saag Aloo), for instance.
I realise that saffron is super expensive to buy. The up side is that you only use a tiny amount in each dish, so your investment goes a long way. I had always avoided saffron in the past for this reason. But I have been pleasantly surprised as how delicious it tastes, and understand now why it is such a highly valued flavouring.
Add all the ingredients to the bowl of your rice cooker, and stir well to combine.
Start the rice cooker and let it cook until the rice cooker clicks off. Once the cooking in completed, stir the rice to make sure the saffron and flavourings are well combined. Serve immediately, or keep warm (usually for up to an hour) in the rice cooker.
Any unused rice can be stored in the fridge for up to two days, or frozen (for 3-6 months for maximum flavour retention).
Ingredients
Directions
Add all the ingredients to the bowl of your rice cooker, and stir well to combine.
Start the rice cooker and let it cook until the rice cooker clicks off. Once the cooking in completed, stir the rice to make sure the saffron and flavourings are well combined. Serve immediately, or keep warm (usually for up to an hour) in the rice cooker.
Any unused rice can be stored in the fridge for up to two days, or frozen (for 3-6 months for maximum flavour retention).
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