Saffron Cinnamon Basmati Rice

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Saffron Cinnamon Basmati Rice

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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

Instructions

  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.
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