Saffron and Basmati Rice
Montenia's Restaurant, Springfield, MA
- 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
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.