Thursday, March 02, 2006

Saffron Rice-Rice Cooker Method

This delicious rice gets its color from the saffron. If you cannot find saffron or it is too expensive use turmeric.

1 1/2 teaspoons saffron or turmeric
4 1/2 cups canned chicken broth
3 cups jasmine rice
1 teaspoon salt
1 tablespoon melted butter

In a heatproof glass bowl, combine the saffron or turmeric and chicken broth. Mix well. Heat the chicken broth mixture in a microwave oven on high for 30 seconds. Stir and set aside.

Wash the rice in a bowl with cold water. Drain and repeat 2 or 3 times. Drain well.

Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the chicken broth mixture and stir.

Place the inner cooking pan in the main body of the rice cooker, close the lid, plug in the unit and press the switch to start. The rice cooker will turn off automatically when the rice is ready.
When cooking completes, allow the rice to "rest" for 15 minutes before opening the cooker. Open the lid, stir and serve.

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