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How To Cook Saffron Rice
This beautiful and delicious rice dish gets its color from the tiny yellow-orange stigma of the crocus flower. If you can't find saffron, substitute with turmeric, a spice used in Indian and Middle Eastern dishes.
Ingredients (for 5~6 people)
• 1-1/2 teaspoons saffron or turmeric
• 4 -1/2 cups canned chicken broth(use the plastic measuring cup that comes with your rice cooker)
• 3 cups jasmine rice (use the plastic measuring cup that comes with your rice cooker)
• 1 teaspoon salt
• 1 tablespoon melted butter
* Measure the ingredients using the measuring cup (approx.180mL) provided. |
| | | 1. 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.
2. Put the rice in a bowl and wash the rice in cold water 3 or 4 times. Drain well.
3. Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the chicken broth mixture and stir.
4. Place the inner cooking pan in the Main Body of the rice cooker, close the lid, plug in the unit and press the "on" switch. The rice cooker will turn off automatically when the rice is ready. Allow the rice to "rest" for 15 minutes before opening the cooker. Open the lid, stir with the nonstick rice spatula that comes with every Zojirushi rice cooker and serve.
courtesy of Zojirushi. | |
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