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Spiced Saffron Rice

A wonderful accompaniment to all curries. Also a great base for a magical fried rice!


  • 4 cups basmati rice

  • 5 cups water approx

  • 4 cardamon pods, crushed

  • 1 cinnamon quill

  • 4 cloves

  • ½ tsp saffron threads


  • 1.

    Thoroughly wash rice until liquid runs clear, being sure NOT to bruise or crush the rice grains while washing.

  • 2.

    Place into rice cooker and cover with water. I place my fingertips touching the rice and allow water level to reach my first knuckle, which gives a fluffy rice, not overloaded with too much water.

  • 3.

    Immerse saffron in 1 Tblsp hot water & add to the rice cooker along with cardamon pods, cloves and cinnamon.

  • 4.

    Allow to cook to al dente and remove from cooker.

  • 5.

    Discard pods, cloves and quill.


If you don't have a rice cooker this can be made using the absorption method on the stovetop. Follow the instructions above and bring pot to a rapid simmer. Cook for approx 5 minutes, cover with a tight fitting lid and turn off the heat. Allow to stand, covered for 10 minutes. DO NOT REMOVE LID DURING THIS TIME.

Another alternative, for a richer rice, is to use chicken stock instead of water.

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