Saffron rice

Part 2 in our latest series: How I showed my girlfriend that I love her by giving her food poisoning that one time.

The whole dish is expensive, but this is the most expensive one because of one reason: saffron. Yes, the main dish has sausage and shrimp and mussels and costs a pretty penny, but just factoring the size of the item compared to price of it, it’s got to be saffron.

Recipe courtesy of Thomas Keller’s ad hoc at home

1/4 cup canola oil
3/4 cup finely chopped onion
1 tsp. saffron threads
2 cups short-grain rice
2-3/4 to 3-1/2 cups chicken stock or vegetable stock

Heat the oil in a large sauté pan over medium heat until hot. Add the onion. Season, then reduce heat and cook for 3 minutes. Add the saffron. There goes your money!

Reduce the heat to very low, and cook for another 2 minutes. You do not want to brown the onion or cook the saffron. Add the rice and cook over medium to toast the rice for a minute or two. Next, add 2-1/2 cups of stock and cover with a lid. Keller uses a parchment lid, but I did fine with a regular class or metal lid. Simmer for about 8 minutes or until most of the stock is absorbed.

Stir the rice, then reduce heat to low. Add an additional 1/4 cup of stock, cover, increase the heat and simmer for about 3 minutes until stock is absorbed.

Taste the rice and continue cooking, adding 1/4 cup stock until the rice is almost tender. At most, you can add 1/4 cups of rice three times (equaling 3/4 cups total) so not to overcook and mush up the rice.

Once the rice is cooked and the liquid is absorbed, season with salt.



One thought on “Saffron rice

  1. Pingback: Chicken mar i muntanya « thefoodchain

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