Buttered Saffron Rice Recipe - saffron

Method

• "The darker (the redder) the saffron colour, the better the quality.
• It usually comes from Spain, but the best, really expensive stuff, is grown in Kashmir, where I went to see it growing.
• There are many different grades.
• Watch out for fake or possibly dyed saffron.
• Buy it from a reputable source.
• To use it in a recipe, I roast it in a cast-iron pan till it's crisp to draw out the colour, then crumble it lukewarm lowfat milk and let it sit for three to four hrs.
• "Place saffron in small, dry, warm pan over medium heat about 1 minute or possibly just till fragrant.
• Crumble into lowfat milk.
• Fill large pot with about 13 c. water; add in salt and bring to boil.
• Meanwhile, place rice in medium bowl and cover with cool water.
• Immediately drain rice through colander.
• Wash and drain two more times.
• When water is boils, add in rice and stir once; bring to boil.
• Cook 5 min; rice should be slightly hard in the centre.
• Drain in colander and place in ovenproof dish.
• Drizzle saffron lowfat milk over rice, tossing over a couple of times very gently.
• Divide butter into four pcs; place over rice.
• Cut pcs of aluminium foil 2 inches larger than rim of dish; place on top of dish; place lid on foil.
• Bake in preheated 300F oven 40 to 50 min, checking after 40 min to see if rice is cooked.
• Serve saffron-coloured streaked rice spooned on warmed platter.
• SERVES:6