Saffron rice

Servings: 4

Ingredients:

25 Saffron strands
1/2 c Hot water
2 tb Olive oil
1 1/2 c Basmati rice
2 1/2 c Water

Instructions:

Salt; to taste Soak the saffron in the hot water for 10-15 minutes. Put the rice in a strainer and rinse under hot water until it runs clear. Then rinse again under cold water and leave to drain. Heat the oil in a saucepan and add the rice. Saut, until it becomes translucent. Add the remaining amount of water and salt bring to a boil and add the saffron infusion. Stir cover tightly and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes until craters from on the surface. Stretch a piece of cheesecloth or a dish towel over the top cover tightly with a lid and leave in a warm corner to rest for 10-15 minutes. The cloth will absorb the steam from the rice and allow the grains to separate. Source: Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias