When I went home to Sydney in April, I attended a spice appreciation course at Herbie’s. Herbie’s is the place to buy the freshest spices in Australia. My favorite part of the class were the tastings. Especially delicious was the saffron marbled spice rice. I put a big bright asterik next to the recipe so I could try it when I got back home. This recipe is a great way to jazz up rice, the spices are not overpowering but rather subtle. A nice green curry would be a deserving compliment to the rice.
Saffron Marbled Spiced Rice
Jul 30, 2008
Ingredients
| 2 | cups basmati rice |
| 1 | pinch of saffron threads, infused in 2 tablespoons of warm water |
| ½ | small onion, finely chopped |
| 3 | teaspoons brown mustard seeds |
| 6 | cloves, whole |
| 6 | cardamom pods, bruised |
| 1 | cinnamon quill |
| ½ | teaspoon salt |
Serves
4-6
Prep Time
10 minutes
Cook Time
45 minutes
Directions
Rinse rice well and drain. Place onion, whole spices and three cups of water into rice cooker and set to cook. When cooked lift lid—but do not disturb rice! Drizzle saffron infusion across surface of rice, then replace lid for few minutes. Remove lid, fluff with a fork to separate grains and replace lid until ready to serve. (A crust may have formed but this is normal). Saffron should have given the rice a marbled effect, with only some grains being colored. Press into a lighlty oiled deep bowl, invert onto a plate and place the whole cinnamon quill on top for presentation.
Credit
Herbie’s Spice
Filed Under
Spices Used
Cinnamon, Cloves, Saffron, Cardamom and Mustard Seeds
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