Spanish Saffron Basmati Rice 1) Rinse rice several times.
- 2 1/2 cup Basmati rice
- 1/2 tsp saffron (either powdered or threads- let soak in
- 1 Tbsp hot water for few minutes)
- 3 eggs
- 1 cup plain yogurt
- 1/3 cup oil
2) Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
3) Bring to a boil, then simmer with the pan covered about 15-20 minutes or until the rice is firm, but not mushy.
4) Pour out any remaining water (if any) and set aside.
5) Beat the eggs, yogurt, Saffron water, and oil together. It should look like a creamy yellow sauce.
6) Add rice and stir until all rice is coated with sauce.
7) Turn into a 2 quart greased Pyrex bowl or a 9x9 glass baking dish. Bake at 400 degrees (F) for 40 minutes.
Let cool about 10 minutes. Loosen sides and invert onto serving dish.
The outside will be a nice brown.
Garnish with green and red grapes, chicken, seafood or parsley.
A BRAZEN RAISIN SAUCE
1) Mix brown sugar, mustard and flour.
2) Slowly add vinegar. Add lemon juice, grated lemon rind, water and raisins.
Cover over low heat until thick, stirring constantly.
Makes approximately 2 cups.