Saffron rice is made throughout Africa, but more commonly in areas with Middle Eastern or Indian food influences. Its beautiful color is not deceiving, for it tastes just as good as it looks.
This recipe is from North Africa. This recipe is sometimes sweetened and it has a pleasant distinct flavor.
To make this recipe, you will need the following:
1¼ Cups Water or Chicken Stock
¼ Cup Light Coconut Milk
1 Tbsp Olive Oil or Butter
1 Cup White Basmati or Jasmine Rice
¼ Tsp Saffron Threads
Salt to taste (optional)
- Wash Rice and place in a saucepan.
- Add water or stock, saffron, olive oil or butter and salt.
- Place saucepan on stove and bring to a rapid boil. Remove li d and turn heat down to simmer. Replace lid and cook until liquid has dried out, about 25-30 minutes.
- Remove from heat, fluff with a fork and set aside until ready to serve.
Serve it with a vegetable or a meat sauce.
Try serving the Saffron Rice with our
Braised Liver and Chard recipe