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  • 500 g Basmati rice

  • 900 medium-large Fresh chicken stock

  • 0.25 teaspoon Saffron threads

  • 3 g sea salt

  • 0.5 g Fresh, ground White pepper


  • 1.

    Wash rice well in sieve under a running tap.

  • 2.

    In a pan, bring the stock to the boil, add rice, saffron and salt. Bring to the boil again.

  • 3.

    Cover immediately with a tight fitting lid, simmer over very low heat for about 20 minutes or until little holes appear on the surface and the rice is tender.

  • 4.

    Keep covered 5 minutes. Fluff rice up with a fork.

  • 5.

    Serve the rice hot, in a mound, or press it into a mould.

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