Add about 3 cups of rice to the pan and give it a quick stir
Drain as much of the water as possible. Doesn't have to be all of it it
Repeat the above steps 2 more times
Cook the Rice
Add the 7 cups of water to the rice
Add the dry spices to the rice + water
Place rice on medium heat
Cook for about 15-20 minutes, until the rice has doubled in size
Test the rice by mushing it. See notes
Using a sieve, drain the water from the rice
Soak the saffron
While the rice is cooking, heat the 3 Tbsp water
Add saffron strands to a glass bowl
Add the heated water
Give it a quick stir and set aside
Assemble the recipe
Place the cooked rice in a pan
Add the infused saffron water
Stir well and serve immediately
Video
Notes
- Stir it occasionally to make sure it is not sticking at the bottom- Skim the starch that floats to the top. This is optional, but, I like doing it because it makes the rice taste better- To test if the rice is cooked, gently mush one grain of cooked rice. If it is cooked, it will mush easily and will be soft. If it is uncooked, the rice grain will feel firm on one side and cooked on the other. - Water from the rice is full of nutrition. It can be used in soups or curry as a stock. Or, use it in hair and skin care regiment.
Nutrition
Serving: 2PeopleCalories: 527kcal
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