Saffron rice

Thai

This rice recipe is boiled in a pot on the stove, but tastes every bite like steamed rice! And unlike most saffron rice recipes, this one is fat-free. Because saffron is so expensive, I only use a little bit, then enhance the color by adding turmeric - a spice which also has incredible health benefits. Enjoy!

4

2 cups white Thai jasmine-scented rice, 3 1/2 cups good-tasting chicken or vegetable stock, 1.5 to 2 Tbsp. fish sauce, OR 1/4 to 1/2 tsp. salt if vegetarian/vegan (to taste), 1/2 tsp. turmeric, 1/2 tsp. saffron threads, 1 clove garlic, minced, 1/4 to 1/2 tsp. dried crushed chili, squeeze of lemon juice

Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat. While stock is coming to a boil, add the turmeric, saffron, garlic, chili, and a squeeze of lemon juice. Stir well. Add the rice, plus 1.5 Tbsp. fish sauce (or 1/4 tsp. salt) and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot is remain on the burner another 5-10 minutes, or until you're ready to eat.

http://thaifood.about.com/od/quickeasythairecipes/

4

This easy recipe for saffron rice hails from the south of Thailand, where it is often eaten with roast chicken. Saffron rice makes dinner extra special, and is nearly as easy to make as regular rice.