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Lisa - LA

Here is a T & T from Julia Child - REC: Saffron Rice

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Joined: Dec 9, 2005

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Posted to Thread #5296 at 6:28 pm on Jan 11, 2007

This makes a nicely saffron-perfumed rice:

Saffron Rice
"The Way to Cook"
For 3 cups cooked rice

1/3 cup finely minced onions
2 Tbs butter
1 cup unwashed raw white rice
1/4 cup dry white French vermouth, optional
2 cups light chicken stock
Medium pinch of saffron threads
salt and pepper
1 medium imported bay leaf (or a small herb
bouquet - 1 small bay leaf, 1/8 tsp thyme,
and 3 parsley sprigs tied in washed
cheesecloth)

Sauteeing the rice: Warm the chicken stock
and saffron together in a small pan. In a
larger pan, saute the onions slowly in the
butter for several minutes until soft and
translucent. Stir in the rice and saute,
slowly stirring, for several minutes more
until the grains, which first become
translucent, turn a milky white. This step
cooks the starchy coating and prevents the
grains from sticking.

Braising: If you are using the vermouth,
stir it in now and let it boil down for a
moment. Blend in the chicken stock/saffron
mixture, correct seasoning, and add the bay
leaf or herb bouquet. Bring to the simmer,
stir once thoroughly, then cover tightly and,
regulating the heat so the rice cooks at the
slow simmer without stirring again, for 12 to
15 minutes, until almost tender - faintly al
dente. When it is al dente, cover the pan and set aside for several minutes, while the rice finishes cooking.

Finishing the rice: While still warm, remove
the bay leaf or herb bouquet, fluff the rice
with a fork, and correct seasoning.

Serving suggestions: Serve the rice as is to
accompany simply sauced fish or chicken
dishes, or you may wish to make a more
important vegetable or main course of it by
folding in cream and/or grated cheese, or
finely chopped sauted mushrooms (mushroom
duxelles), diced eggplant or ham, and so
forth.


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