About this recipe:Saffron is expensive, but it adds a wonderful luxurious flavour to rice. Serve with Indian and Persian dishes.
400 g basmati rice
2 tablespoons butter
2 or 3 bay leaves
pinch of saffron threads
500 ml vegetable stock (boiling)
Salt (to taste)
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Method Prep:5min › Cook:20min › Ready in:25min
Wash rice, cover with cold water and soak for 30 minutes. Drain.
Melt butter in frying pan over medium heat, then add bay leaves and drained rice. Cook, stirring, until all the moisture has evaporated (about 6 minutes).
While rice is cooking, soak saffron in 2 tablespoons hot water for a few minutes. Add saffron to rice along with boiling vegetable stock, 375 ml boiling water and salt. Bring to the boil, then reduce heat and cook, covered, until all the water is absorbed and rice is cooked (about 12-15 minutes).