Baked Saffron Rice

1. 1

   Rinse the rice well; drain in a colander.

2. 2

   Place in a deep nonstick pot or rice cooker with water and salt.

3. 3

   Bring to a boil over high heat; reduce to a simmer.

4. 4

   Cook until all the liquid is absorbed, 15 to 20 minutes.

5. 5

   Drizzle the oil over the top of the rice; stir gently with a wooden spoon.

6. 6

   Gently press the rice into an even layer.

7. 7

   Reduce heat to medium-low.

8. 8

   Place a clean dish towel over the top of the pot; cover firmly, wrapping the sides of the towel around the top of the lid to prevent steam from escaping.

9. 9

   Cook over medium-low heat for 50 to 60 minutes.

10. 10

    Gently pull the rice away from the side of the pan with a spatulathere should be a nice golden crust.

11. 11

    Remove from heat, remove the lid, and drizzle saffron water over the rice.

12. 12

    Cover immediately, and allow to cool 5 minutes.

13. 13

    Remove the lid; invert carefully onto a serving plate.

14. 14

    Serve warm, cut in wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.