Indian · serves 2
Saffron Rice
Whole spices bloomed in oil and saffron milk poured over at the end.
Ingredients
- 1 1/2 cups long grain rice, rinsed
- 2 tbsp oil
- 1 stick cinnamon
- 7 cloves
- 5 cardamom pods
- 1/4 tsp saffron, crumbled
- 2 tsp milk
- 2 3/4 cups water
- 1 tsp salt
Method
- Fry the cinnamon, cloves and cardamom in the oil for 30 seconds until they smell awake.
- Rice in, stir a minute.
- Water and salt, bring to a boil, cover, 15 minutes on low.
- Warm the saffron in the milk and dribble it over in streaks — don't stir it in, you want yellow and white grains together.
- Five more minutes covered, then rest 5 off the heat.