Saffron and Basmati Rice

Chef Montenia Shider

Montenia's Restaurant, Springfield, MA

Ingredients:

• 4 cups basmati rice
• 7 cups chicken broth
• ½ head garlic chopped
• ¼ tsp saffron threads ground in a mortar with pestle
• 4 tsp extra virgin olive oil

Method:

Pour all ingredients into commercial rice cooker. Press “cook” and walk away!

If you don’t have a rice cooker, use the following method:
Place rice, broth, garlic, saffron, and olive oil in a large pot with a lid. Place over high heat and bring to a boil.  Reduce heat to a simmer, then cover.
Cook 20 to 30 minutes until all liquid has been absorbed. Serves 6.