Sweet Saffron Rice

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Basmati rice
1 teaspoon	5ml	Saffron threads
3 tablespoons	45ml	Boiling water
3 tablespoons	45ml	Vegetable oil
6		Whole cloves
6		Green cardamom pods - bruised*
1		Cinnamon stick - 3-inch
1/2 cup	80g / 2.8oz	Raisins
3 tablespoons	45ml	Sugar
		Salt - to taste
		Parsley sprigs - for garnish

Recipe Instructions

Place rice in a sieve and rinse under cold running water until water runs clear. Put rice in a bowl with 2-1/2 cups water and soak 30 minutes. Put saffron in a small bowl, add boiling water and soak. Heat oil in a heavy saucepan, add cloves, cardamom pods and cinnamon and cook 1 minute. Drain rice and reserve the soaking water. Add rice to the pan and cook 2-3 minutes until opaque and light golden. Stir in reserved water, saffron and its soaking water, raisins, sugar and salt. Bring to a boil, then reduce heat and cover. Simmer 12-15 minutes, stirring once or twice until liquid is absorbed and rice is very tender. Remove spices before serving. Serve hot, garnished with parsley.

Notes:

The whole spices in the rice are not meant to be eaten.

*Bruise the cardamom pods by placing in a plastic bag and smashing slightly with a rolling pin or hammer.

Source:
The Book of Curries and Indian Food, Linda Fraser 1989

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