Saffron Rice
Fragrant golden saffron rice — a great side for any dish! Saffron lends the rice a beautiful golden color and a subtle floral aroma; it makes an excellent side dish or a dish for a fasting day.
naniki
Recipe author
Saffron Rice
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
6 g
Fats 15 %
12 g
Carbohydrates 78 %
63 g
397 kcal
GI:
0
/
100
/
0
- Saffron rice is, above all, beautiful! Golden and fluffy. Long-grain rice like arborio is recommended, but ordinary short-grain comes out wonderfully too. You can cook the rice the usual way, in a multicooker, or in the microwave. 1. Rinse the rice well in several changes of water. 2. Pour boiling water over a pinch of saffron — I have excellent saffron, brought back as a gift from Tunisia. 3. Pour oil into the bottom of a heavy-bottomed pot, Dutch oven, or deep skillet and heat it up. 4. Lightly fry the drained rice in the oil. 5. Add the saffron water and let it boil. 6. Add more water — enough to cover the rice by about 0.5 cm — bring it to a boil, and turn the heat down to its lowest setting. 7. Cover and simmer until the rice is done, keeping an eye on the water — you may need to add a little. 8. Turn off the stove; don't stir the rice yet, and let it absorb all the moisture completely. The grains shouldn't stick together — the result should look fluffy and light. 9. When the rice is ready, serve!
Caloric content of the products possible in the composition of the dish
- Saffron - 310 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Short-grain rice - 330 kcal/100g
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