Saffron Rice With Cashews And Raisins Recipe

Saffron Rice With Cashews and Raisins Recipe Food.com

WEBFeb 7, 2011 · Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, …

Rating: 5/5(14)
1. Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
2. With a fork, gently stir in the butter, cashews, and raisins.

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Easy Saffron Rice (Gluten Free) • The Heritage Cook

WEBMar 25, 2021 · Place rice in a saucepan with a lid; combine the broth, saffron, turmeric, lemon juice, and salt; bring to a boil. Cover with the …

1. In a medium-sized saucepan with a tight-fitting lid, pour the rice in the bottom. In a measuring cup combine the stock with the saffron, turmeric, a squeeze of lemon juice, and the salt. Stir well. Pour the liquid over the rice in the pan. Bring to a boil over medium-high heat.
2. Cover tightly with the lid and reduce the heat to low. Cook about 12 to 15 minutes* or according to package directions, until the liquid has been absorbed by the rice.
3. Move the pot off the heat. Without lifting the lid, let rest for another 10 minutes, or until the rice is tender. The residual heat inside the pot will finish steaming the rice. The rice will stay warm for up to an hour with the lid in place.
4. When ready to serve, fluff the rice with two forks. Taste and adjust salt if needed (this will depend on the saltiness of your stock). If the rice gets too salty, stir in another squeeze of lemon juice. Stir in the raisins and most of the pistachios. Sprinkle the top with the remaining nuts. Serve hot.

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