Yellow Basmati Rice
This fragrant rice is a great accompaniment to many chicken and meat dishes. Especially Middle Eastern and Greek. The saffron adds a bright color and delicious taste.
3 cups Basmati Rice, rinsed in several changes of cold water until water runs clear
4 ½ cups + ¼ cup boiling-hot water
1 teaspoon saffron threads
1 ½ teaspoons salt
5 tablespoons extra virgin olive oil
½ cup small, short, thin noodles (made of durum wheat semolina)
1 tablespoon unsalted butter, thinly sliced (optional)
2 teaspoons Rose Water (optional)
Dissolve saffron threads in ¼ cup hot water until water turns a deep orange- yellow color. You should let it sit for at least 15 minutes. When ready to use strain saffron threads and reserve water.
Heat the oil in a large pot over medium-high heat. Add noodles and saute until lightly golden, about 1-2 minutes. Immediately add rice, 4 ½ cups water, strained saffron water, and salt. Stir and combine mixture. If using butter add thin slices evenly on the top of the mixture. Cover and cook for 5 minutes or until rice has absorbed the water. Reduce heat to low and lightly fluff rice with a fork. Cook for an additional 10 minutes or until rice is thoroughly cooked and fluffy. Sprinkle rose water on top of rice and gently toss with fork to mix in flavor.
*Adding a small amount of liquid or powdered yellow food coloring to the saffron water will deepen the color of the rice.
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