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A wonderful accompaniment to all curries. Also a great base for a magical fried rice!
Thoroughly wash rice until liquid runs clear, being sure NOT to bruise or crush the rice grains while washing.
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.
Immerse saffron in 1 Tblsp hot water & add to the rice cooker along with cardamon pods, cloves and cinnamon.
Allow to cook to al dente and remove from cooker.
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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