GUEST POST: Indian Saffron Rice

From the kitchen experiments of Phebe's partner-in-food and chocoholic Jon, this recipe for fragrant saffron rice is a revision of the one found at allrecipes.com. Serve with naan and/or curries of various sorts. The amounts listed here were enough to feed a potluck crowd, so less people probably calls for half the ingredients (or you can just have leftover saffron rice for a few meals). 

INGREDIENTS:

1 Packet (1/8 tsp) of Saffron
1 Cup uncooked basmati rice, not rinsed
2 Cups of boiling water, divided into 1 1/2 cups and 1/2 cup.
1 Tbls vegan margarine
1 Tbls coconut oil
1 Tbls lemon juice
1 tsp salt
1 tsp sugar

DIRECTIONS

1. Pour the contents of the saffron packet into 1/2 cup of boiling water.

2. In a pan or pot with a tight lid, melt the margarine and coconut oil over medium-high heat. Pour in the rice and salt, stirring together. Cook while stirring constantly, until the rice begins to absorb the margarine and oil. It will look shiny and there will be a light frying sound. However, it should only take a moment or so. Do not brown the rice.

3. Quickly pour in the remaining 1 1/2 cup of boiling water and the saffron water. Be wary of the violent hiss and rising plume of steam that will result. Quickly add the lemon juice and the sugar. Cover immediately, and reduce the heat to low. Cook for 20 minutes, after which the rice should done. Note that in our experience, there was no obvious boiling happening other than condensation on the lid of the pot.

4. Remove lid; taste the rice to determine whether it is cooked through.

5. Garnish with cilantro if desired and serve.

(Makes 6 servings).