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Saffron Rice

Fluffy Saffron Rice...Great with Curry

Equipment

Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)

Servings

4 - 5

Ingredients

  • 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

Procedure

  1. Put the saffron in a bowl and pour boiling water. Set aside to let the saffron infuse.
  2. In "Kamado-san", heat the olive oil over medium heat. Add the shallot and garlic and sauté until fragrant (about 2 minutes).
  3. Add the rice and and continue to sauté until the outer layer of each rice grain is translucent. (4-5 minutes).

  4. Add the saffron-infused water (make sure it’s already cooled down), vegetable stock, and salt. Stir.
  5. Put the bay leaves on top and cover with both lids. Cook for 12 minutes over medium-heat.

  6. Turn off the heat and let it rest (with lids on) for 20 minutes.
  7. Uncover. Discard the bay leaves and fluff the rice.

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 ml1
  • inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml