Saffron Rice

Saffron is one of life’s luxuries. It adds a lovely flavor to the rice and, with its little speckles of dense color, looks fabulous too. If saffron is outside your budget, use 1 teaspoon of powdered turmeric instead.

SERVES: 8

INGREDIENTS:

• 3 1/2 cups vegetable bouillon
• 1/2 tsp. saffron threads, soaked in 1 tbsp. hot water
• 2 bay leaves
• 1 (2-inch) cinnamon stick
• 2 whole cloves
• 1/2 tsp. sea salt
• 1/2 tsp. dried chili flakes (optional)
• 2 cups Thai jasmine rice or white basmati rice
• 1 tsp. lemon juice

INSTRUCTIONS:

1. In a saucepan with a tight-fitting lid, combine the vegetable bouillon, saffron threads along with the soaking water, bay leaves, cinnamon stick, cloves, salt, and chili flakes (if using).
2. Bring the mixture to a boil.
3. If using basmati rice, wash it thoroughly to remove excess starch. Jasmine rice does not need prewashing.
4. Add the rice to the saucepan, stir it in, cover the pan with the lid, and reduce the heat to low.
5. Simmer the rice for 10-15 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove the saucepan from the heat but keep the lid in place. Let the rice sit for 5 minutes.
7. Discard the bay leaves and cinnamon stick.
8. Add the lemon juice to the rice and give it a gentle stir.
9. Taste the rice and adjust the seasoning if needed.
10. Fluff the rice with a fork before serving.

VARIATIONS:

LEMON RICE

• Prepare the basic recipe, using 1 teaspoon powdered turmeric in place of the saffron and adding the grated zest and juice of 1/2 lemon. A half cup of cashews and/or 1 teaspoon mustard seeds (cooked for 1 minute in 1 teaspoon oil to pop) may also be added.

COCONUT RICE

• Prepare the basic recipe, using 3 ounces creamed coconut to the cooking water in place of the spices.

RICE WITH PEAS

• Prepare the basic recipe, adding 1 cup fresh or frozen cooked peas. This is a good addition for the other variations, too.

VERMICELLI & RICE

• Prepare the basic recipe, omitting the saffron. Cook 1 cup vermicelli broken into 1-inch pieces in a skillet with 2 tablespoons sunflower oil until golden. Add to the boiling water with the rice.