Fluffy Saffron Rice...Great with Curry
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
- 2 tablespoons olive oil
- 1 medium-size shallot, minced
- 1 clove garlic, minced
- 2 rice-cups (360 ml) short grain rice (I use partially polished brown rice), rinsed and drained
- 1/4 cup (60 ml) boiling water
- a good pinch of saffron
- 1 1/4 cups (300 ml) vegetable stock
- 1/4 teaspoon salt
- 2 bay leaves
- Put the saffron in a bowl and pour boiling water. Set aside to let the saffron infuse.
- In "Kamado-san", heat the olive oil over medium heat. Add the shallot and garlic and sauté until fragrant (about 2 minutes).
- Add the rice and and continue to sauté until the outer layer of each rice grain is translucent. (4-5 minutes).
- Add the saffron-infused water (make sure it’s already cooled down), vegetable stock, and salt. Stir.
- Put the bay leaves on top and cover with both lids. Cook for 12 minutes over medium-heat.
- Turn off the heat and let it rest (with lids on) for 20 minutes.
- Uncover. Discard the bay leaves and fluff the rice.
- Serving Suggestion: Serve with Ground Pork and Okra Curry
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml