Saffron rice
Saffron rice with fluffy golden grains delicately coloured by saffron, creating a vibrant, aromatic side dish that looks light, elegant and full of warmth.
Equipment
- Medium saucepan
Ingredients
- 280 g basmati rice
- 1 tsp salt
- 500 ml water
- 1 pinch of saffron
- 1 tsp juice of a lemon
Instructions
- In a jug of 500ml boiling water, add the saffron and leave for a few mins to allow the colour to release.
- Put the rice in a wide lidded saucepan, add the salt. Pour the water and lemon juice into the rice and give everything a good stir.
- Heat on a high heat and as soon as it starts to bubble, turn the heat down to the lowest setting on the smallest ring and cook for 20mins and leave to simmer.
- After 20mins, check the rice, water should have absorbed and the rice should be cooked through, if not, add a little more water and cook for a few more mins.