Saffron Cinnamon Basmati Rice
Easy
A great accompaniment for a curry from Catherine Fulvios’s book ‘The Weekend Chef’
SERVE
4
Saffron Cinnamon Basmati Rice
Easy
Introduction
A great accompaniment for a curry from Catherine Fulvios’s book ‘The Weekend Chef’
Ingredients
- 280g basmati rice
- 650ml cold water
- 4 strands of saffron, soaked in 3 tbsp water
- 1 cinnamon stick, bruised
- pinch of salt
Method
- 1. Rinse the rice three times in cold water, then soak for 10 minutes and drain.
- 2. Place the rice and water into a medium saucepan. Add the saffron and its soaking water and the cinnamon stick.
- 3. Cover the pan with a lid. Bring to the boil, then reduce to a low heat and cook for 8–10 minutes. Check a grain of rice for doneness.
- 4. When it’s ready, remove the cinnamon stick. Fluff up the rice with a fork and season with a little salt.
