This rice is served very often in Middle Eastern restaurants, and I just love it alongside kabobs. The exotic taste of the saffron with the fluffy basmati rice is a great accompaniment to any main dish.
Recipe type: Sensational Side Dishes
Serves: 4 cups
Ingredients
4 cupswater
1chicken bouillon or vegetable bouillon
[1/2] tsp. or 10 strands saffron
2 cupsbasmati rice
2 TB. extra-virgin olive oil
1 tsp.salt
Instructions
In a 2-quart saucepan over medium heat, bring water, chicken bouillon, and saffron strands to a simmer.
Add basmati rice, extra-virgin olive oil, and salt, reduce heat to low, and bring to a simmer over low heat. Cover and cook for 40 minutes.
After 40 minutes, remove from heat. Fluff rice with a fork, cover, and let rice stand for 20 minutes.
Serve warm.
Notes
Tasty Tip For a little more flavor and color, add [1/2] teaspoon turmeric to the rice as it cooks.